Slices Of Sweetbreads, Doria Style

Cut four heart sweetbreads, blanched nicely, in halves, horizontally. Trim all to the same shape and size, and saute in butter. When nearly done, take out the sweetbreads. Add butter, if needed. Then, when hot, add three tablespoonfuls of flour, half a teaspoonful of salt, and a dash of paprika. Cook until frothy, then add a cup of cream and three-fourths a cup of chicken broth or white stock, and stir until thickened. Have ready three green cucumbers, pared and cut in quarters. Remove the seeds, and cut the quarters in smaller pieces, if needed, trimming off the sharp corners. Cook these until tender in boiling, salted water, then drain, and return with the sweetbreads to the sauce. Add such seasoning as is needed. Fry eight rounds of bread in butter or olive oil. Dispose them on a dish. On each set half a sweetbread and two or three pieces of the cucumber. Pour over the sauce, and garnish with toast points and parsley.

Stuffed Sweetbreads, With Peas

Parboil and blanch a pair of sweetbreads. With a sharp knife split each lengthwise, and take out about a teaspoonful of meat from each side, leaving a cavity in the center. Fill this with a forcemeat, made by chopping the meat extracted with an equal measure of boiled ham, a sauted mushroom, a slice of green pepper pod, and a sprig of parsley. Season with a few drops of onion juice. Press the halves, thus stuffed, firmly together, and bind with a strip of cotton. Set these on the rack in a dripping-pan, lay a slice of bacon over each, and put a little stock in the pan. Cover closely, and cook half an hour. Turn the sweetbreads, baste thoroughly, cover, and cook about ten minutes, then baste with butter, dredge with flour, and let brown. Take up the sweetbreads, thicken the broth with flour mixed with cold water, season as needed, and serve in a dish apart. Surround the sweetbreads with peas, buttered and seasoned with paprika, salt and butten The sweetbreads may be cooked in a casserole.

Escalops Of Sweetbreads, With Asparagus Tips

Blanch the sweetbreads in the usual manner; cut them into slices, egg-and-bread crumb, and saute in clarified butter. Dispose them on a hot dish in a circle. Serve at the same time a dish of asparagus, cut in pieces, boiled tender and until the liquid is nearly evaporated, seasoned with salt and pepper and tossed in butter.

Grilled Sweetbreads, With Peas

Clean and then cook the sweetbreads about half an hour. Let them cool under a weight. Cut them in two laterally and at the thickest point, dip in melted butter and set to grill over a rather dull fire, basting several times with melted butter. Spread with maitre d'hotel butter. Serve green peas in a dish apart.

Glazed Sweetbreads, With Canned Mushrooms

Soak and clean the sweetbreads and lard them on the best sides. Lay the trimmings of pork in a terrine; add a tablespoonful of chopped onion, two tablespoonfuls of chopped carrot, two parsley branches and a stalk of celery cut in bits; lay the sweetbreads on the vegetables, larded side upwards; add about a cup of hot broth, cover the dish and let cook in the oven about forty-five minutes. Set the sweetbreads on a shallow dish, baste the sweetbreads with melted glaze or with butter, and let stand in the oven to become nicely but delicately browned. Repeat the basting every five minutes. In the meantime strain off the liquid from the terrine, pressing out all that is possible from the vegetables, and use this with cream as the liquid in making sauce. For a pair of sweetbreads make a cup of sauce and add a dozen and a half of canned mushrooms. Set the sweetbreads in the center of a dish and pour the sauce and mushrooms around them. This dish maybe prepared in a casserole; in this case simply add hot cream with the mushrooms to the vegetables and sweetbreads, season as needed and serve from the casserole.