600. Calf’s Feet, Sauce Remoulade.
—Same as for [No. 597], adding half a pint of hot Remoulade sauce ([No. 209]).
601. How to Blanch Sweetbreads.
—Clean and neatly trim three pairs of fine sweetbreads. Soak them for three hours in three different fresh waters, one hour in each water, with one pinch of salt in each water. Drain, place in cold water, and blanch them until they come to a boil. Then drain, and freshen them in cold water. Cover with a napkin, lay them aside in a cool place, and they will now be ready for general use. When they are to be used in molds, they should be gently pressed down with a pound weight.
602. Sweetbreads, Braised.
—Take six blanched heart-sweetbreads as above, lard the upper parts slightly, and put them in a sautoire with some slices of pork-skin. Add half a sliced carrot, half a sliced onion, and a bouquet ([No. 254]). Sprinkle over them a pinch of salt, and cover them with a buttered paper. Reduce to a golden color, and moisten with half a pint of strong white broth ([No. 99]). Cook it in the oven for forty minutes, basting occasionally with the gravy, lifting the buttered paper, and replacing it each time in the same position. The sweetbreads will now be ready to serve with any kind of sauce or garnishing desired. Always place the sauce or garnishing on a hot serving-dish, and lay the sweetbreads over it, then send to the table.
603. Sweetbreads Braised à la Financière.
—Prepare six sweetbreads, as in [No. 602], and serve with half a pint of hot Financière sauce ([No. 246]).
604. Sweetbreads Braised with Sorrel.
—The same as for [No. 602], adding half a pint of hot purée of sorrel ([No. 974]).