Sweetbreads spoil very quickly.
Therefore, as soon as they are brought into the kitchen, put them in
cold water and allow them to remain there for 1/2 hour or more. Then put
them to cook in boiling water for 20 minutes in order to parboil them,
after which place them in cold water again. Unless they are to be used
immediately, keep them in cold water, as this will prevent them from
discoloring. Before using sweetbreads in the recipes that follow, remove
the skin and stringy parts.
18. Broiled Sweetbreads.--Because of their tenderness, sweetbreads are
especially suitable for broiling. When prepared in this way and served
with sauce of some kind, they are very palatable.
In order to broil sweetbreads, first parboil them in the manner just
explained. Then split each one lengthwise and broil them over a clear
fire for 5 minutes or pan-broil them with a small amount of butter until
both surfaces are slightly browned. Season with salt and pepper.
Serve hot.
19. Creamed Sweetbreads.--If an especially dainty dish is desired for a
light meal, sweetbreads may be creamed and then served over toast or in
patty shells or timbale cases, the making of which is taken up later. If
desired, mushrooms may be combined with sweetbreads that are served in
this way. Diced cold veal or calves' brains creamed and served in this
way are also delicious. Instead of creaming sweetbreads and calves'
brains, however, these organs are sometimes scrambled with eggs.
Pages:
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137