- 2 lbs. of sweetbreads
- Salt, pepper
- Roll crumbs or cracker crumbs
- ⅛ lb. of butter
- 1–2 eggs
Preparation: The sweetbreads are cooked in salt water for 10 minutes, then taken out and skinned. It is then cut lengthwise if it is very thick and sprinkled with salt and pepper. The egg is beaten well and the sweetbreads dipped into that and then into the roll or cracker crumbs. Then it is fried to a golden yellow in the butter. For the gravy, pour a little water into the hot butter and boil, then pour over the sweetbreads. This is a good dish with vegetables.
No. 28—SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS.
Quantity for 6 Persons.
- 1¼ lbs. of sweetbreads
- ½ pt. of champignons, scant
- 3 truffles
- ½ wine glass of white wine
- Salt
- 1 pinch of pepper
- 2 tbsps. of butter
- 2 tbsps. of flour
- Some bouillon
- ½ tbsp. of Parmesan cheese
- ½ tbsp. of roll crumbs
- ½ cup of cream
- ¼ tsp. of meat extract
Preparation: The sweetbreads are boiled in ¾ qts. of salt water until tender, which requires ¼ hour. Take them out, skin them well and cut them into very small pieces. Boil down the bouillon of it to 1½ cups.
The Gravy: Heat the butter and stir in the flour and stew but do not brown it, then add the bouillon, cream, wine, lemon juice and juice of the champignons, salt and pepper and cook until it thickens.
The champignons and truffles are chopped fine and put into the gravy with the sweetbreads. Heat and fill into shells or other small molds, sprinkle with a little Parmesan cheese, a few roll crumbs and a little piece of butter and bake in oven light brown, which requires 10 minutes. This makes a fine side dish.
No. 29—PUFF PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT.
Quantity for 6 Persons.