Sweetbreads à la Parisienne.
- Ingredients—1 dozen lambs' heart sweetbreads.
- 1 pint of good second stock.
- 2 oz. of butter.
- 1 oz. of flour.
- A piece of carrot, turnip, and onion.
- 1 sprig of parsley.
- 1 dessertspoonful of mushroom catsup.
- 1 wineglass of sherry.
- A few drops of lemon juice.
- Pepper and salt.
- Some mashed potatoes.
- Green peas nicely cooked.
Method.—Trim the sweetbreads and soak them for two hours; throw them in boiling water, and simmer them gently for five minutes; then soak them in cold water for twenty minutes.
Simmer them in the stock until they are quite tender.
Then make the butter quite hot in a stewpan.
Fry the sweetbreads in it until nicely browned.
Remove them and fry the flour; then pour in the stock, and stir, and cook well; add the catsup, wine, and lemon juice.
Dish the sweetbreads on a border of mashed potatoes, and pour the same over them.
Put a garnish of nicely cooked green peas in the middle.