Calf's Sweetbreads With Creamed Mushrooms

Prepared sweetbreads cut in slices and sauteed in butter piled on toast; served surrounded with sliced mushrooms boiled down in reduced cream.

Ragout Of Calf's Sweetbreads With Morels

Prepared sweetbreads cut in slices and sauteed in butter, then mixed into a rich Madeira sauce; served on toast, surrounded with sliced morels that have been fried in their own oil.

Braised Calf's Sweetbreads With Sorrel

Prepared sweetbreads larded and braised as in "Braised Calf's Sweetbreads, Garnished"; served on a bed of puree of sorrel, with some of the strained and skimmed glaze poured over and around.

Kromeskies Of Calf's Sweetbreads

The croquette mixture (see Calf's Sweetbread Croquettes with Peas) when cold, cut out and shaped like long corks, then rolled into a thin slice of cold boiled bacon, pinned with a toothpick, dipped into a plain batter and fried, toothpick then removed; served with a rich veloute sauce poured around.

Calf's Sweetbreads Fried, Sauce Villeroi

Prepared sweetbreads split and coated with cold Villeroi sauce, then rolled in bread crumbs, beaten eggs and again bread crumbs, fried; served with Villeroi sauce poured around, and the ends of dish garnished with green peas that have been sauteed in butter.

Fricassee Of Sweetbreads And Mushrooms

Prepared sweetbreads split and simmered in sauce Albert, served with it, and garnished with button mushrooms that have been lightly fried in butter and sprinkled with chopped parsley.

Braised Sweetbreads, Sauce Bearn-Aise

Prepared sweetbreads larded and braised (as in Braised Calf's Sweetbreads, Garnished); served decorated at the ends and sides with slices of tuffles, and with Bearnaise sauce poured around.

Saute Of Calf's Sweetbreads With Baked Tomatoes

Prepared sweetbreads split, rolled in flour, sauteed in butter with minced shallots, strips of green peppers and a crushed clove of garlic; when browned, equal parts of tomato and Napolitaine sauces added, simmered ten minutes, taken up, sauce strained over them. Served with some of the sauce and garnished with small stuffed and baked tomatoes.

Sweetbreads Breaded, Sauce Tar-Tare

Prepared sweetbreads split and spread on both sides with tartar sauce, rolled in crumbs, then breaded and fried; served with Tartar sauce served separately, and garnished with lemon and parsley.

Epigramme Of Sweetbreads, Sauce Bechamel

Prepared sweetbreads split and trimmed to a cutlet shape, half of them dipped in cooling Bechamel sauce and when cold rolled in bread crumbs, then breaded and fried, the other half made hot in rich white stock, then taken up and dipped in glaze, then coated with Bechamel sauce; served, one of each, surrounded with scallops of red tongue and sliced mushrooms in Bechamel sauce.

Scallops Of Sweetbreads With Toulouse Ragout

Prepared sweetbreads cut in slices, then cut circular with large sized column cutter, dipped in cooling Allemande sauce, then in bread crumbs, afterwards breaded and fried a golden color in butter; served overlapping each other round the dish, the centre filled with cocks combs and kernels, truffles cut in small squares, the trimmings of the sweetbreads, and button mushrooms all made hot in Allemande sauce.

Scallops Of Sweetbreads With Potato Croquettes

The sweetbreads cut and fried as in the preceding recipe, served overlapping each other around the dish, the centre filled with small potato cone-shaped croquettes, the points being dipped in white sauce, then in chopped parsley, with a sauce Poulette around their base.

Larded Sweetbreads With Toulouse Ragout

Prepared sweetbreads larded through from top to bottom with alternate strips of red tongue and truffles, so that they resemble a studding; braised as in "Braised Calf's Sweetbreads, Garnished"; served surrounded with a Toulouse ragout as given in " Scallops of Sweetbreads with Toulouse Ragout."

Sweetbread Salad

Slices of prepared sweetbread dipped in flour and fried in butter, allowed to become cold, shredded lettuce in centre of the dish with cream salad dressing, sweetbreads masked with mayonnaise arranged around the lettuce, the lettuce decorated with alternate slices of radishes and stamped pieces of pickled beet.

Sweetbread Soup

Minced ham and onions with prepared sweetbreads and a bunch of sweet herbs slowly sauteed in butter for an hour, then flour added to form a paste, this then rubbed through a fine sieve, the puree then worked into a good veal or chicken stock, boiled up and skimmed, seasoned with salt, pepper, and a little sugar; served with small croutons browned in the oven (called POTAGE a la COMTESSE).

Calf

Is the name given to parts of the young of the cow (in a culinary way) such as the head, feet, liver, tail, heart, brains, kidneys and sweetbreads; the other parts or meat is called veal, for recipes of which see "Veal".