Kornlet

Kornlet

Ingredients:
2 tablespoons butter
1 egg yolk
1 cup chopped cooked

Directions:
chicken or veal
Salt and
pepper
1 cup soft bread crumbs
Lettuce
Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add
egg yolk and seasonings. Wrap in lettuce leaves, allowing two tablespoons mixture to each
portion. Tie in cheese−cloth and steam. Remove to serving dish and pour around Tomato
Sauce.
97
Sweetbread Ramequins
Clean and parboil a sweetbread and cut in cubes. Melt two tablespoons butter, add three
tablespoons flour, and pour on gradually one cup chicken stock. Reheat sweetbread in sauce
and add one−fourth cup heavy cream and one and one−half teaspoons beef extract. Season
with
salt, paprika, and lemon juice. Fill ramequin dishes, cover with buttered crumbs, and bake
until
crumbs are brown.
98
Sweetbread à la Mont Vert
Parboil a pair of sweetbreads, and gash. Decorate in gashes with truffles cut in thin slices, and
slice in fancy shapes. Melt three tablespoons butter, add two slices onion, six slices carrot,
Chapter XXII − ENTRÉES 424
The 1918 Fanny Farmer Cookbook
and
sweetbreads; fry five minutes. Pour off butter, and add one−fourth cup brown stock and two
tablespoons Sherry wine. Cook in oven twenty−five minutes, basting often until well glazed.
Serve in nests of peas, and pour around Mushroom Sauce.
99
Nests. Drain and rinse one can peas, and rub through a sieve. Add three tablespoons butter,
and salt and pepper to taste. Heat to boiling−point, and shape in nests, using pastry bag and
tube.
100
Mushroom Sauce. Clean three large mushroom caps, cut in halves crosswise, then in
slices.
Sauté in two tablespoons butter five minutes. Dredge with one tablespoon flour, and add one
cup cream and liquor left in pan in which sweetbreads were cooked. Cook two minutes.
101
Sweetbread in Peppers