Serve with a sauce made as follows: Brown a little flour in the drippings left in the pan, then add a little water or stock, a little lemon juice, and what is left of the marinade. Stir it until it has the consistency of thick cream and strain it on to the platter. Place the sweetbreads upon the sauce.
NO. 52. GLAZED SWEETBREADS.
GLAZED SWEETBREADS
Place sweetbreads, prepared as directed on page [73], in a sauté-pan with butter and a few slices of onion. Sauté them for a few minutes on both sides, then place them in the oven to finish cooking. Put a little stock in the baking-pan and baste them frequently to brown and glaze them. Serve them as in illustration, or place them around a pile of green peas.
COQUILLES OF SWEETBREADS
Parboil one pair of sweetbreads. Trim and put them under a light weight to cool. When they are cold and firm cut them into dice. Sauté them in a tablespoonful of butter for a few minutes, then add a cupful of button mushrooms cut in quarters, a tablespoonful of white wine or of lemon juice, a dash of pepper, a saltspoonful of salt, and cook them until tender, then add a white sauce as given below, and turn over the mixture until it is creamy. Fill shells with the mixture, cover the tops with white bread crumbs wet with melted butter, and place them in the oven to brown.
NO. 53. COQUILLES OF SWEETBREADS.
Chicken, turkey, or veal can be used instead of sweetbreads in the same way.