Boston Cooking-School cook book

To Parboil Sweetbreads. Remove from paper as soon as received from market, plunge into cold water, and let stand 1 hour. Drain, put into salted boiling water. To each quart of water add 2 tablespoons lemon juice or vinegar. Cook slowly 20 minutes. Drain, and plunge into cold water, to keep white and firm. BROILED SWEETBREADS Parboil, split crosswise. Sprinkle with salt and pepper and broil 5 minutes. Serve with Lemon Butter (p. 203). CREAMED SWEETBREADS Parboil, cut in small cubes. Reheat in White Sauce (p. 191) with asparagus tips, or sliced, cooked mushrooms. Serve on toast or in patty cases. Sweetbreads 4 la Poulette. Reheat in Béchamel Sauce (p. 193). Season with slight grating of nutmeg. Creamed Sweetbreads and Chicken. Use equal parts cooked chicken and sweetbreads, diced. SWEETBREADS, COUNTRY STYLE Parboil, sprinkle with salt and pepper, dredge with flour. Arrange in baking dish, brush over with melted butter, allowing 2 tablespoons to each pair of sweetbreads, and cover with thin slices fat salt pork. Bake 25 minutes in hot oven (450° F.), basting twice during cooking. Remove pork during last 5 minutes of cooking. LARDED SWEETBREAD Parboil, lard (p. 260) upper side, and bake until well browned, basting with Meat Glaze. Meat Glaze. Dilute beef extract with water or use a strong consomme. SWEETBREADS A LA NAPOLI (SOUS CLOCHE) 1 large sweetbread, parboiled Salt, paprika 2 tablespoons butter 2 cups cream Beef extract 8 mushroom caps, fried in butter 1 cup grated Parmesan cheese 8 pieces toast, cut in 314-inch rounds Cut sweetbread in 8 pieces. Fry (sauté) in small quantity of butter, adding enough beef extract to give a glazed appearance. Moisten cheese with 1 cup cream, season with salt and paprika, and spread on toast. Place 1 piece of sweetbread on each piece of toast. Season with salt and pepper. Put in individual baking dishes, having 2 tablespoons cream in each. Place mushroom cap on each piece of sweetbread, cover with glass covers, and bake 8 minutes in moderate oven (350° F.). ‘“SWEETBREAD CUTLETS Parboil, split, and cut in circular pieces or pieces shaped like small cutlets. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and fry (sauté) in butter. Serve with Tomato Sauce (p. 198) or around creamed asparagus tips. SWEETBREAD AND BACON (EN BROCHETTE) Parboil sweetbread, cut in small pieces, and arrange alternately with bacon on small skewers, having 4 pieces of sweetbread and 3 of bacon on each. Brush over with melted butter or oil, sprinkle with crumbs, and broil slowly 10 to 15 minutes. Serve on skewers. SWEETBREADS MONROE 1 sweetbread, parboiled, cut in 6 pieces 1/8 teaspoon pepper 1 small onion, sliced 34 cup Chicken Stock (p. 151) 1 stalk celery, sliced 4 cup white wine 4 slices fat salt pork, cubed 1 tablespoon flour 2 tablespoons butter 1 cup peas, canned or cooked 1 teaspoon salt Truffle Béarnaise Sauce (p. 202) Cook sweetbread 6 minutes with onion, celery, pork, 1 tablespoon butter, salt, and pepper, stirring almost constantly. Add stock and wine, cover, and simmer 35 minutes. Remove sweetbread, strain stock. Melt remaining butter, add flour, and stir until well blended; add stock gradually, while stirring constantly. Add peas and simmer 10 minutes. Arrange peas in 6 small baking dishes or casseroles, place piece of sweetbread on each, cover with Béarnaise Sauce, and garnish with piece of truffle. Waldorf Sweetbreads. Serve on canned artichoke bottoms, heated and seasoned with butter, salt, and pepper. Pour on Allemande Sauce (p. 195) made with stock in pan. SWEETBREADS A LA MONT VERT 1 pair sweetbreads, parboiled 6 slices carrot Truffles, sliced and cut for 4 cup Brown Stock (p. 144) garnishing 1/2 cup Chicken Stock (p. 151) 3 tablespoons butter Supréme Sauce (p. 195) or