Remove the fat and serve hot.
CALF’S SWEETBREADS
- 2 calf’s sweetbreads
- ½ pint (1 cup) milk
- ½ pint (1 cup) white sauce
- 1 teaspoonful chopped parsley
- Salt and pepper
Wash the sweetbreads and soak them in cold water for one hour. Drain them and put them into a saucepan, cover with cold water, and bring to the boil. Lift them into another saucepan, cover with the milk, let them simmer for twenty minutes. Trim them and remove all the fat and gristle.
Warm the sauce in a casserole, season it nicely, put in the sweetbreads cut in slices, and cook slowly until they are tender.
Sprinkle the chopped parsley on the top and serve hot.
CHICKEN PANADE
- 1 chicken breast
- 2 tablespoonfuls cream
- Salt and pepper
Cut the chicken into small pieces and shred it finely; put this into an earthenware dish or jar with as much water as will cover it, add a pinch of salt, and cover with paper; stand the jar in a pan of boiling water, allowing the water to come within an inch of the top; cook in this way for two hours; strain the liquid from the chicken, pound it thoroughly and rub it through a sieve, using the liquid to help it through; reheat, add the cream, and add a little more seasoning if required.