SWEETBREADS, Fried (à la Maître d’Hôtel), an Entrée.
Ingredients.—3 sweetbreads, egg and bread-crumbs, ¼ lb. of butter, salt and pepper to taste, rather more than ½ pint of maître-d’hôtel sauce. Mode.—Soak the sweetbreads in warm water for an hour; then boil them for 10 minutes; cut them in slices, egg and bread-crumb them, season with pepper and salt, and put them into a frying-pan, with the above proportion of butter. Keep turning them until done, which will be in about 10 minutes; dish them, and pour over them a maître-d’hôtel sauce. The dish may be garnished with slices of cut lemon. Time.—To soak 1 hour, to be boiled 10 minutes, to be fried about 10 minutes. Average cost, 1s. to 5s., according to the season. Sufficient for an entrée. Seasonable.—In full season from May to August.
Note.—The egg and bread-crumb may be omitted, and the slices of sweetbread dredged with a little flour instead, and a good gravy may be substituted for the maître-d’hôtel sauce. This is a very simple method of dressing them.