SWEETBREADS à la BORDELAISE
1 pair of calves' sweetbreads
1/2 pint of stock
1 onion
1 bay leaf
1/2 teaspoonful of salt
1 can of mushrooms
1 teaspoonful of browning or kitchen bouquet
1 saltspoonful of white pepper
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
Wash the sweetbreads, put them in a saucepan, add the bay leaf, onion and one pint of cold water; bring to boiling point, and simmer gently one hour. Save the water in which they were boiled. Throw the sweetbreads into cold water, remove the membrane and pick them apart. Put the butter and flour in a saucepan; when thoroughly mixed, add a half pint of stock in which the sweetbreads were boiled, stir until boiling, add the mushrooms, drained, and the seasoning. Bring to boiling point, and push to the back of the fire for ten minutes. Skim off any butter that comes to the surface, add the sweetbreads, cook gently ten minutes longer, and serve in either paté cases, ramekin dishes, or paper cases.
This will serve eight persons.
BAKED SWEETBREADS
2 pairs of calves' sweetbreads
1 can of French peas
3 tablespoonfuls of butter
2 tablespoonfuls of glaze
1 teaspoonful of salt
1 saltspoonful of pepper
Wash the sweetbreads and soak them in cold water; cut them apart and trim them neatly. Sprinkle the bottom of a baking pan with a chopped onion, put the sweetbreads on top, dust them lightly with salt and pepper, baste them with one tablespoonful of the butter, melted, and run them in a quick oven to bake for twenty minutes. Then brush them thoroughly with glaze and bake them ten minutes longer. Drain, wash and heat the peas, add the remaining butter and season them with salt and pepper. Put the peas in the bottom of the serving dish, dish the sweetbreads in them and send at once to the table. These may also be served in individual dishes, cutting the sweetbreads in small pieces, so they may be eaten with a fork.
They will serve from four to six people. The throat sweetbread may be cut into halves, but as a rule one sweetbread is served to each person.
LAMBS' SWEETBREADS IN PAPER CASES
8 lambs' sweetbreads
1/2 box of gelatin
1 pint of beef stock or chicken bouillon
1 can of peas
1 head of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 lemon
Hearts of lettuce
Yolks of two eggs
Salt and pepper