Sweetbreads Of Veal A La Dauphine

Lard the largest sweetbreads you can get, and open them in such a manner that you can stuff in forcemeat (see Sauces) : fill your sweetbreads, and fasten them with fine wooden skewers. Take the stewpan, lay layers of bacon at the bottom of the pan, and season with pepper, salt, mace, cloves, sweet herbs, and a large onion sliced. Upon that lay thin slices of veal, and then lay on your sweetbreads: cover close, let it stand eight or ten minutes over a slow fire, and then pour in a quart of boiling weak stock. Cover close, and stew two hours very softly: take out the sweetbreads, lay aside the bacon and veal, keep them hot, strain the gravy, skim all the fat off, and boil till it is reduced to about half a pint: put in the sweetbreads/and give them two or three minutes stew in the gravy ; then lay them in the dish, and pour the gravy over them.

Sweetbreads en Gordiniere. Parboil three sweetbreads; take a stewpan, and lay layers of bacon, or ham and veal; over that lay the sweetbreads, with the upper side downwards. Put a layer of veal and bacon over them, a pint of veal stock, and three or four blades of mace : stew gently three quarters of an hour, then take out the sweetbreads, strain the gravy through a tamis, and skina off the fat: to this add a leason of eggs (see Sauces), and two spoonfuls of sauce a la reine.

Sweetbreads larded. Lard the sweetbreads with fat bacon : and, haying covered the bottom of a stewpan with bacon, lay them upon it, adding a sufficient quantity of veal stock (see Sauces) ; cover with bacon, and paper over that: let them stew till tender; take them up, laying aside the bacon ; glaize them, and having strained the gravy in which the sweetbreads were stewed, carefully skim off the fat, and add a quarter of a pint of benshamelle : put in the sweetbreads, and when hot, serve with the sauce over them.

Sweetbreads Boiled

Having blanched two fine sweetbreads, wash and trim off the pipe, and boil in milk and water for half an hour: take them up, drain dry, and serve with a leason of eggs, adding two spoonfuls of sauce a la reine. - See Sauces.

Sweetbreads Broiled

Proceed with the sweetbreads as above directed, but only boil for a quarter of an hour: drain dry, cut into large slices, seasoning with cavenne and salt: broil till of a nice brown, and serve with haricot sauce. - See Sauces.

Sweetbreads Fried

Blanch three fine sweetbreads ; drain and cut them into slices; dip them into the following batter ; four ounces of flour, three eggs, a gill of table beer, salt and white pepper, well beaten with a wooden spoon for ten minutes: fry of a nice brown, and serve with a good cullis under, and fried parsley round them.

Sweetbreads En Erisori

On three sweetbreads lay a little light forcemeat, and having brushed them over with whites of eggs, work a sprig with strips of pickled cucumber, ham, breast of fowl, omlets, boiled carrot, and capers: put into a stewpan with a little stock (see Sauces), and stew gently till sufficiently done, taking care not to disturb the ornament: glaize the plain part; and serve with a cullis under them.