Sweetbreads Monroe

Parboil a sweetbread and cut in six pieces. Put in a saucepan and add one small sliced onion, one stalk celery, cut in slices crosswise, four slices fat salt pork, cut in cubes, one tablespoon butter, one teaspoon salt and one-eighth teaspoon pepper. Cook six minutes, stirring almost constantly; then add three-fourths cup chicken stock and one-fourth cup white wine. Cover and let simmer thirty-five minutes. Remove sweetbreads and strain stock. Melt one tablespoon butter, add one tablespoon flour and stir until well blended; then pour on gradually, while stirring constantly, stock. Add one can French peas (drained and rinsed) and let simmer ten minutes. Divide peas in six small casseroles, place a piece of sweetbread on each, cover with Bearnaise Sauce (The Boston Cooking-School Cook Book, see p. 275) and garnish with a piece of truffle.

Sweetbreads Monroe.

Sweetbreads Monroe. - Page 129.

Waldorf Sweetbreads

Soak two pair sweetbreads in cold water to cover one hour and cook in equal parts of white wine and boiling water (to which has been added one-half tablespoon salt) ten minutes. Drain, trim, place under a weight and let stand one-half hour. Put in a saucepan, cover with thin strips of fat salt pork, two slices each of onion and carrot, sprig of parsley and one and one-half cups chicken stock. Bring to the boiling point and let simmer one-half hour. Drain, cut in pieces and arrange on canned artichoke bottoms (re-heated and seasoned with butter, salt and pepper) around a mound of cooked hominy sprinkled with finely chopped parsley.

Waldorf Sweetbreads.

Waldorf Sweetbreads. - Page 130.

Pour around Waldorf Sauce (see p. 155) and garnish with cutlet-shaped pieces of sauted bread (the top being sprinkled over with white of eggs, then dipped in finely chopped parsley), watercress and parsley.

Mock Sweetbreads

Finely chop one pound lean veal, add two ounces finely chopped fat salt pork, and work, using the hands, until well blended; then add two-thirds cup soft bread crumbs, two eggs, slightly beaten, one-third cup flour, one-half cup rich milk, one-half teaspoon salt and one-eighth teaspoon pepper. Form into eight elliptical-shaped pieces, put in dish, dot over with butter, using one and one-half tablespoons, and pour around three-fourths cup chicken stock. Cover and bake one hour, basting every ten minutes of the cooking. Remove to hot serving dish and pour around white, brown or tomato sauce.