This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Soak the sweetbreads for an hour or more in cold water. Then remove and simmer in water containing a little vinegar and salt for twenty minutes. Plunge into boiling water to harden. Then remove the tubes, skin and bits of fiber, taking great care not to break the sweetbreads. However they are to be served, this is always the preliminary preparation.
1 1/2 cupfuls minced cooked sweetbreads 1/2 cupful bread crumbs 1/4 cupful milk 1/2 teaspoonful salt
1 tablespoonful melted butter
Cook the crumbs and milk together to a paste, combine with the other ingredients, adding the egg yolks, unbeaten, and folding in the egg whites whipped stiff at the last. Turn into well-oiled timbale moulds; stand in a pan containing boiling water and bake until firm, about twenty-five minutes, in a moderate oven. Serve hot with buttered peas or asparagus tips.
2 cupfuls diced, cooked sweetbreads 3/4 cupful diced, canned mushrooms 1 1/2 cupfuls White Sauce
I egg yolk
1/2 teaspoonful minced parsley Few grains mace Buttered crumbs
Combine the ingredients in the order given, transfer the mixture to buttered ramekins, and bestrew with the buttered crumbs. Bake until brown in a moderate oven.
Split the parboiled sweetbreads in halves lengthwise; dust with salt and pepper and sprinkle with lemon juice. Dip in fine dry bread crumbs, then in egg, and crumbs again, as in making croquettes and fry, until browned, in deep fat hot enough to brown a bit of bread in forty seconds. Serve with sauce tartare.
1 pair sweetbreads
1/2 pint oysters
1/8 teaspoonful pepper
2 shredded hard-cooked eggs
1 cupful cooked peas
1/4 teaspoonful onion juice
1/2 teaspoonful soy sauce
1/4 cupful flour 4 tablespoonfuls butter 1 1/4 cupfuls cream 3/4 teaspoonful salt Few grains mace Buttered crumbs
Parboil the sweetbreads and cut each into three slices lengthwise. Wash the oysters, drain the peas and shred the eggs. Dip sweetbreads and oysters, first in melted butter, then in flour. Butter a baking dish. Lay in first a thin layer of oysters, then two slices of sweetbreads, a few peas, and repeat until all are used. Mix the seasonings with the cream. Pour over, add a sprinkling of buttered bread crumbs and set the dish in hot water in a moderate oven till browned. It will take about thirty minutes. Pass olives and celery with it.