Parboil the sweet-breads as before explained, and cut them into slices about half an inch thick; then sprinkle over them pep-per and salt, a little grated nutmeg, some finely chopped parsley, and a few drops of lemon-juice; dip them each into French fritter batter (see page 229); fry them a moment in boiling-hot lard. Always test the lard before frying by putting in a piece of bread or a bit of the batter; if it turns yellow readily, it is hot enough. Drain them well; pile them on a napkin neatly arrangea on a platter; garnish them with fried parsley, i. e., parsley thrown into the lard, and skimmed out almost immediately.
After two pairs of sweet-breads are blanched (boiled in salt-ed water as described), cut them into dice; cut also half a box (four ounces) of mushrooms into dice. Make a roux by putting one and a half ounces of butter into a saucepan, and when it bubbles sprinkle in two ounces of flour; mix and cook it well; then pour in a gill of strong stock or cream; when this is also mixed, add the dice, which stir over the fire until they are thoroughly heated; take them from the fire, add the beaten yolks of two eggs, which return to the fire a moment to set, without allowing to boil. When cool, form into croquettes; roll them first in cracker-crumbs, then in egg, then in cracker-crumbs again, and fry them in boiling lard.
The croquettes may be cone - shaped, with a stick of parsley or celery pressed in the top for a stem just before serving; or the sweet-bread croquettes may be made in the same manner as chicken croquettes (French cook receipt), substituting sweetbreads for the chickens. They may be served alone, or with pease, or with tomato or Bechamel sauce, etc.
Parboil the sweet-breads as before described; cut them into slices or scollops about half an inch or more thick; sprinkle them with pepper and salt, and egg and bread - crumb them; now run a little skewer (see page 56) through two of these slices, alternating with two thin, square slices of bacon; fry in boiling lard; serve a tomato or cream sauce in the centre, and garnish with parsley. Serve one skewerful to each person at table.