Parboil sweetbreads in water 10 minutes. Remove stringy parts and dry on a napkin. Separate the sweetbreads into small pieces with a silver knife, never use steel, put in a stewpan with enough cream to cover, add butter, pepper and salt to taste. Flour enough to thicken a little, let all come to a boil. Fill small pattie shells with the mixture and serve hot.
MEAT CROQUETTES
- 2 cups finely chopped meat (beef or veal).
- 1 tablespoonful butter.
- 2 tablespoonfuls flour (or a little more flour).
- 2 tablespoonfuls chopped parsley.
- 1 scant cup of milk.
Put milk on to boil. Mix flour smooth with a little cold milk before adding to boiling milk, add the butter and cook all together until a creamy consistency, then add the chopped meat well seasoned with salt and pepper and the chopped parsley. Mix well and let cool. Shape into croquettes, dip in white of egg and bread crumbs. Let stand until perfectly cold, then fry brown, in deep hot fat.
Chicken, beef, veal and mutton may be prepared in the same manner. When dipping croquettes, 1 tablespoonful of water may be added to the white of egg and 2 tablespoonfuls of water if the whole of the egg is used. Use the whites of eggs for dipping croquettes if possible. Croquettes may be made the day before wanted, and placed in a refrigerator or cool place. Croquettes should be cold before frying.
STEWED RABBIT