SAUTÉD SWEETBREADS
Cut the parboiled sweetbreads in slices and sauté them in butter; serve with green peas.
FRIED SWEETBREADS
Roll the sweetbreads (either whole or cut in slices) in egg and crumbs; let them stand for a time, then fry in hot fat; dress them on a folded napkin and serve with them a Béchamel sauce. They may also be dipped in fritter batter and fried.
SWEETBREADS À LA POULETTE
Simmer the sweetbreads for thirty or forty minutes; blanch them, then cut or break them in pieces and place them on a dish. Pour over them a Béchamel or a Poulette sauce. Mushrooms and chopped truffles may be added if desired.
CHAUDFROID OF SWEETBREADS
Simmer the sweetbreads until cooked; blanch and tie them in cloth as directed above, or place them in muffin-rings under pressure until cold; cover them with a Chaudfroid sauce (see page [281]). Place fancy bits of truffle on the top lightly, and when the sauce has set, paint it over with liquid aspic. Arrange them on a socle or on a mound of salad, and serve with them a Mayonnaise sauce and lettuce.
CALF’S BRAINS
Soak the brains for an hour in cold water; then simmer in water containing a tablespoonful of vinegar for twenty minutes; an onion, thyme, bay-leaf, salt and peppercorns in the water also will improve the flavor of the brains; place again in cold water to blanch; remove the skin and fibres, and cook by any of the receipts given for sweetbreads. The boiled brains may also be served with any of the following sauces poured over them: a plain white sauce; a white sauce with chopped mushrooms; a white sauce seasoned with mashed yolks of hard-boiled eggs, a little mustard, tarragon vinegar and chopped parsley, and a tablespoonful of chopped pickle added just before serving; a Vinaigrette sauce; a Hollandaise sauce; a tomato sauce; or a sauce made of browned butter and a dash of vinegar.