Put the sweetbreads on a hot dish, and pour the glaze over.
Carrots and turnips may be cut in fancy shapes, and nicely boiled to garnish the dish.
If preferred, the sweetbreads can be cooked without being larded; a slice of very thin bacon being laid on the top of each.
If a proper braising-pan is used, the sweetbreads need not be browned in the oven.
Lambs' sweetbreads can be cooked the same way. One dozen will be wanted for a small dish.
Sweetbreads à la Parisienne.
- Ingredients—1 dozen lambs' heart sweetbreads.
- 1 pint of good second stock.
- 2 oz. of butter.
- 1 oz. of flour.
- A piece of carrot, turnip, and onion.
- 1 sprig of parsley.
- 1 dessertspoonful of mushroom catsup.
- 1 wineglass of sherry.
- A few drops of lemon juice.
- Pepper and salt.
- Some mashed potatoes.
- Green peas nicely cooked.
Method.—Trim the sweetbreads and soak them for two hours; throw them in boiling water, and simmer them gently for five minutes; then soak them in cold water for twenty minutes.
Simmer them in the stock until they are quite tender.