Veal Sweetbread sous la Cendre (baked in a pastry case)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Veal sweetbreads
- Truffles
- Tongue
- Pâte à foncer
- Scarlet tongue
- Egg wash
- Sauce Demi-glace
Instructions
- Stud the sweetbreads with truffles and tongue and braise them three quarters through.
- Roll a sheet of pâte à foncer of a size proportioned to the number of sweetbreads and cover its middle with slices of scarlet tongue.
- Place the sweetbreads on the tongue, moisten the edges of the sheet, fold it to enclose them well and seal it.
- Gild, make an opening on top and bake in a hot oven for 45 minutes.
- On taking it from the oven, fill the inside of the crust with sauce Demi-glace.