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 pate
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.
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