Sweetbreads With Kidneys

Take large veal sweetbreads, blanch, cool, press and trim them, then lard them with strips of truffles. Beat to a froth the whites of three eggs, into it then mix some finely chopped pistachio nuts; roll the truffled sweetbreads in the egg, then insert in buttered paper cases, bake till of a nice color, remove the paper, place the sweetbread on a circle of buttered toast, then flank it with broiled lamb or sheep kidneys, and serve with port wine sauce.

Medallions Of Sweetbread

Take smooth skinned tomatoes, cut them in halves, place cut side down in baking pan and dry them down in a medium oven; then place a slice of sweetbread in each half, put the two halves together, pin them with a toothpick, then bread and fry them, drain, remove the pick; serve on circles of toast and Supreme sauce.

Larded Sweetbreads, Toulouse Garnish

Take veal sweetbreads, lard them with seasoned strips of bacon, braise till done and glazy with herbs, vegetables and stock; serve on circles of toast with Toulouse garnish around, (see Garnishes).

Croquettes Of Sweetbreads

Take the trimmings of sweetbreads and some boiled sweetbreads from the ox, cut them up very fine, adding some minced mushrooms and shallots, then boil them down thick with Veloute sauce, (a little chopped parsley may be added if desired) turn oat into a buttered pan, smooth, cover with a sheet of buttered paper and set away to get thoroughly cold; then make up into croquettes, or form into small cutlets, bread, fry and serve with a white Italian sauce, or garnish with peas in a Veloute sauce, or with some flageolet beans in a Madeira sauce... KROMESKIES OF SWEETBREADS are made of the croquette mixture shaped like a core, then rolled round with thin slices of boiled bacon, dipped in batter and fried... RISSOLES OF SWEETBREADS are made from the croquette mixture shaped like a finger, then enclosed with a thin piece of pie paste and fried.

Broiled Sweetbreads

Prepare and trim the sweetbreads, then season with salt and pepper, roll in melted butter, then in flour, and broil a delicate brown; serve on toast with or without a strip of bacon and some raaitre d'ho-tel sauce.

Roast Sweetbreads

Prepare and trim veal sweetbreads, season with salt and pepper, roll in melted butter, then in flour, place in a buttered baking pan, roast gently till of a delicate color, then serve on a circle of buttered toast with Supreme or Madeira sauces.

Patties Of Sweetbreads

Take the prepared veal sweetbreads and cut them into small dice, adding a small quantity of iced and fried button mushrooms, moisten them with either Veloute, Italian or Madeira sauces, simmer, then fill into patty cases...VOL-AU-VENTS are the same thing but much larger... BOU-CHEES are the same thing but smaller than the patty case.

Salpicon Of Sweetbreads

Take the prepared veal sweetbreads and cut them into medium-sized dice, adding also the tops of small button mushrooms, small diced pieces of cooked red tongue, and some small diced truffles; moisten the whole with a white Italian sauce, simmer, then serve in fancy cases.

Brochette Of Sweetbreads

Take the prepared veal sweetbreads and slice them into squares or circles with an equal number of slices of parboiled bacon, run them on a skewer alternately, with a button mushroom; season with salt, pepper and the juice of a lemon, then dip in beaten eggs, then roll in sifted breadcrumbs, and fry a delicate brown in butter; serve with Italian sauce.

Fried Sweetbreads

Take the prepared veal sweetbreads and cut them into slices, season with salt and pepper, roll in flour, then fry a delicate brown with butter; take up and moisten with a little Madeira sauce, just enough to keep them hot in the bain-marie; place within a border of veal forcemeat piped on the dish with a bag and tube, then pour Periguenx sauce over the sweetbreads and serve.

Scrambled Sweetbreads With Eggs

Take all the trimmings of the sweetbreads which may have accumulated from the two or three previous days, cut them into small neat pieces, then scramble them with eggs, afterward moistening them with white Italian sauce; serve on buttered toast.

Sweetbreads With Brown Butter

Slices of the prepared veal sweetbreads fried a golden brown with plenty of good butter; taken up and laid on toast, the butter then frothed up and seasoned with lemon juice, or tarragon vinegar, browned well, and poured over the sweetbreads.

Sweetbread Soup

-Mince some ham and onions, blanch and slice some sweetbreads, add a bunch of herbs and sautee the whole gently with butter for an hour, add flour to form a paste, then rub the whole through the tamis, make hot again and bring to the soup consistency with a combined veal and chicken broth, season with salt, white pepper, a little sugar; serve with croutons.