Cassell's dictionary of cookery

Sweetbreads, Cutlets of.— Soak and blanch two or more fine fresh sweetbreads in the usual way. Let them simmer in nicely-flavoured stock for half an hour, and let them cool in the liquor. Drain and diy them in a cloth, and cut them into slices an inch and a quarter across. Dip them into beaten egg and seasoned bread-crumbs, then into clarified butter, and again into bread-crumbs. Pat them into shape, and fry them in hot fat till they are brightly browned. Drain them, pile them on a dish, and pour round, but not upon them, good brown, gravy flavoured with mushroom and lemon juice, or with a glassful of white wine, or white sauce may be served with them. If liked the cutlets may be placed upon a little piece of fried bread of the same shape and size as they are, or slices may be cut from a dressed tongue, and these may be egged, breaded, and fried like the slices of sweetbread. When the latter plan is adopted, the sweetbread cutlets should be laid upon the slices of tongue. Time to fry the cutlets, three or four minutes. Sweetbreads, Cutlets of. Fricasseed.— Prepare and fry the cutlets according to the directions that have been already given. Thicken a small quantity of nicely-seasoned gravy with roux or brown thickening. Flavour it with mushroom ketchup and lemon- juice, and add a table-spoonful of sherry or madeira. Put in the fried slices, let them simmer gently for a few minutes, and serve altogether on a dish. Sweetbreads, Fried.— Soak the sweetbreads for an hour, plunge them into boilingwater for five minutes, and throw them into cold water till cool. Cut them in slices, egg and bread-crumb them, dip them in clarified butter, bread them again, and fry in plenty of hot fat till they are brightly browned on both sides. Drain them, and then dish on toast, pouring cucumber sauce or maitre d'hotel sauce upon them. Time to fry the slices, about ten minutes. Probable cost, Is. 6d. to 5s. each. Sweetbreads, Fried, Simple Method.— Soak, blanch, and cool the sweetbreads. Dry them, cut them in slices, and dredge flour upon them. Fry them in hot fat till they are nicely browned, and pour good nicely-flavoured brown gravy over them. This is one of the most simple methods of dressing SWE ( 949 ) SWE sweetbreads. Time, ten minutes to fry the slices. Sweetbreads, Larded (a la Financiere). — Soak four sweetbreads, boil them quickly till they are firm but not at all hard, cool them, then lard them evenly and thickly with thin strips of fat bacon. Butter a baking-dish, and spread a layer of sliced carrots, onions, and celery at the bottom. Lay the sweetbreads upon the vegetables, and pour round them as much stock as will barely come up to the larding. Put them in a sharp oven, and bake until done enough, basting them frequently with the liquor. When they are done enough, and the surface is brightly browned, dish them as follows : — Put a croustade in a dish, and fill it with Toulouse or financiere ragout. Place the sweetbreads against the sides of the croustade, and garnish the dish as prettily as possible. If liked, Toulouse ragout may be used for the croustade instead of financiere ragout, and then the dish becomes Sweetbread a la Toulouse. The croustade may be made as follows : — Take an oval loaf one day old.