Sweetbreads à la Béchamel.
- Ingredients—1 dozen lambs' heart sweetbreads.
- 1¼ pint of veal stock.
- 1 oz. of butter.
- 1 oz. of flour.
- A small piece of carrot, turnip, and onion.
- 1 sprig of parsley.
- 2 tablespoonfuls of cream.
- A slice of lean ham.
- A few drops of lemon juice.
- Some mashed potatoes.
- A few green peas nicely boiled.
- A little finely-chopped cooked ham.
- Some parsley or truffle.
- Pepper and salt.
Method.—Trim the sweetbreads, and soak them in cold water for two hours.
Then throw them into boiling water, and simmer them gently for five minutes.
Soak them again in cold water for twenty minutes.
Then put them in a stewpan with the stock, carrot, turnip, onion, parsley, and ham.
Simmer gently until the sweetbreads are quite tender.
Then remove them, and add to the stock the flour mixed thoroughly with butter.
Stir and boil well, to cook the flour.
Add the cream, lemon juice, and seasoning.
Strain the sauce through a fine strainer or tammy-cloth.
Dish the sweetbreads in a circle on a border of mashed potatoes.
Pour the sauce over them.
Put on each sweetbread a tiny pinch of finely-chopped parsley, ham, or truffle; or use all three, placing them alternately.
The green peas should be put in the centre of the dish.