As soon as the sweetbreads are brought home plunge them into scalding water, slightly salted, and allow them to remain there for ten minutes, then lay in iced water to whiten them. When entirely cold, cook them for fifteen minutes in salted boiling water, wipe them dry, and lay them on the ice until they are cold and crisp, when they may be cut with a sharp knife into slices. Line your salad-bowl with lettuce-leaves, lay the sliced sweetbreads upon these, and strew thickly with mayonnaise dressing.

Sweetbread And Celery Salad

Prepare sweetbreads as directed in preceding recipe, cut them into dice and mix with them an equal quantity of crisp celery cut into pieces of the same size. Serve on lettuce with a mayonnaise dressing.