How To Prepare Sweetbreads

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.

Broiled Sweetbreads

Split the sweetbreads lengthwise, dust with pepper and salt, brush with melted butter and broil until lightly browned. Serve with mushroom or yellow Bechamel sauce.

Sweetbread Timbales

1 1/2 cupfuls minced cooked sweetbreads 1/2 cupful bread crumbs 1/4 cupful milk 1/2 teaspoonful salt

Few grains pepper 1/2 teaspoonful minced parsley 2 egg yolks

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.

Sweetbread And Mushroom Ramekins

2 cupfuls diced, cooked sweetbreads 3/4 cupful diced, canned mushrooms 1 1/2 cupfuls White Sauce

No. 2

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.

Breaded Sweetbreads

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.

Sweetbreads, Lenten Style

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.