To make a sauce, melt the butter in a saucepan.
Mix in the flour smoothly, pour in the stock, and stir and cook well; add lemon juice, pepper, and salt to taste, and, if liked, a little sherry.
Dish the sweetbreads on the potatoes; pour the sauce round them, and put the peas in the centre.
The sauce should be made before the sweetbreads are fried, that there may be no delay in serving.
If calves' sweetbreads are used, proceed in the same way, cutting them in neat slices before frying.
Cutlets of Veal with Tomato Sauce.
- Ingredients—2 lb. of fillet of veal.
- 2 or 3 oz. of butter, or some of the fat skimmed from the stock-pot.
- 1 pint of tomato sauce.
- ¼ lb. macaroni, nicely stewed in milk and seasoned with Parmesan cheese.
- Some mashed potatoes.
- 1 uncooked tomato.
Method.—Cut the veal into neat little cutlets, and fry them nicely in the butter or skimming.
Dish them in a circle on a border of potatoes.
Pile the macaroni high in the middle.