Glazed Sweetbreads

Place sweetbreads, prepared as directed below, in a saute pan with butter and a few slices onion. Saute 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 and brown and glaze them.

To Prepare The Sweetbreads

Soak the sweetbreads in cold water for 2 hours, changing the water several times. Put them on the fire in cold water. When they are whitened, or firm to the touch, or parboiled, remove and immerse again in cold water to blanch them. Remove all the pipes, fibers and fatty substances. Roll each one in a piece of cheese cloth, draw the cloth tight and tie it at the ends, pressing the sweetbreads into an oval shape. Place them under a light weight for several hours.

Coquilles Of Sweetbreads

Parboil 1 pair sweetbreads. Trim them and put under a light weight to cool. When they are cold and firm cut into dice. Saute them in a tablespoon of butter for a few minutes, then add a cup button mushrooms (cut in quarters), 1 tablespoon white wine or lemon juice, a dash pepper, a saltspoon salt, and cook 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 in the oven to brown.

Chicken, turkey or veal can be used instead of sweetbreads in the same way.

Sauce

Put 1 tablespoon butter in a saucepan; when it bubbles add 1 tablespoon flour. Cook the flour a few minutes, but do not let it brown. Remove from the fire and add (stirring all the time) 1/2 cup stock (chicken stock preferred), a dash of nutmeg and of pepper and 1 saltspoon salt. Put the saucepan on the fire again and stir until the sauce has thickened, then add 2 tablespoons cream.