SWEETBREADS
SWEETBREADS à la CREME, No. 1
2 pairs of calves' sweetbreads
1 can of mushrooms
1 pint of milk
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 level teaspoonful of salt
1 saltspoonful of white pepper
Wash the sweetbreads and trim them. Throw them in a saucepan of boiling water and simmer gently for one hour; drain and throw them in cold water. The water in which they were boiled may be used for stock. When they are thoroughly cold, remove the membrane, and pick them into small pieces. Rub the butter and flour together in a saucepan, add the milk, stir until boiling, add the mushrooms, chopped fine, the sweetbreads, salt and pepper. Stir until it again reaches the boiling point, cover and stand over hot water for twenty minutes. Serve in ramekin dishes, paté shells or paper cases. This will fill twelve cases, or fourteen paté shells.
SWEETBREADS à la CREME, No. 2
1 pound of fresh mushrooms
2 pairs of calves' sweetbreads
1/2 pint of milk
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 teaspoonful of salt
1 saltspoonful of white pepper
Wash and stem the mushrooms; do not peel them. With a silver knife cut them into slices. Put half the butter in a saucepan, add the mushrooms and half the milk, and the salt and pepper. Cover the saucepan, and stew slowly a half hour. Rub the remaining butter and flour together; drain the liquor from the mushrooms, add it, with the rest of the milk, to the butter and flour. Stir until boiling, add the mushrooms and sweetbreads that have been boiled and picked apart. Cover the saucepan, stand it over hot water, or use a double boiler, pushing the boiler to the back of the stove for twenty to thirty minutes. The saucepan must be kept closely covered, or the aroma of the mushrooms will be lost.
This will fill sixteen cases, or fourteen paté shells, or alone it will serve twelve persons.