This section is from the book "The International Cook Book", by Alexander Filippini. Also available from Amazon: The international cook book; over 3,300 recipes gathered from all over the world, including many never before published in English. With complete menus of the three meals for every day.
Clean and trim four fine heart sweetbreads, soak for one and a half hours in three changes of cold water, remove, drain well, plunge in boiling water with a teaspoon salt for three minutes, take up, drain and cut into six even pieces each. Heat in a saucepan two ounces good butter, add sweetbreads with twelve peeled, well-cleaned, medium-sized, round fresh mushrooms, season with a level teaspoon salt, a little white pepper, gently toss, cover, then gently cook on range until a nice golden colour, tossing once in a while. Add a level tablespoon flour and two light teaspoons Oriental curry powder, toss well, then add a half gill sherry wine, a gill cream and three-quarters gill milk. Let briskly cook for ten minutes, add an ounce good butter, gently shuffle, dress on a hot dish and send to table with freshly prepared hot toast.