Tallulah Bankhead’s Sweetbreads a la Root recipe


Tallulah Bankhead





Sweetbreads a la Root


Parboil 3 pair sweetbreads, drain, then cool and insert strips of truffles, using a larding needle. Put in a pan 6 slices of carrot, 1/2 small onion, sliced. One stalk of celery, cut in pieces, 1 sprig of parsley, a bit of bay leaf and a 2-inch cube fat, salt pork, cut in pieces. Place sweetbreads over vegetables, add 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook on range 10 minutes. Pour over 1 cup white stock, 1/4 cup white wine and 2 tablespoons port wine. Cover and bake 30 minutes. Arrange around platter a puree of French chestnuts, forced through a pastry bag and tube. Place sweetbreads in center. Strain sauce, remove fat and add 1/3 cup chopped mushroom caps, cooked in 1/2 tablespoon butter for 2 minutes. Pour sauce over sweetbreads and garnish with sprigs of watercress.




One Response to “Tallulah Bankhead’s Sweetbreads a la Root recipe”

  1. Diane says:

    I’m sure Tallulah fixed this all the time!

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