Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-01-30
SERVING SWEETBREAOS
Tempting Ways to Cook
Delicacies.
THE MAIN ESSENTIALS
ALWAYS HANDLE WITH A SILVER
KNIFE.
A Salad That is Fine Substitute for
That Made of
Chicken.


| Written for The Evening Star.
| The chief secret in the successful prepare
| ton of sweetbreads lies in their trea tmen
| when they first come from the butchers
| They must be parboiled at once for from
| fifteen to twenty minutes in water and salt
never allowing them to boil, and Their
| plunged into ice water and lemon juice oil
vinegar for an hour to blanch.
! The sweetbreads found in veal are con
sidered best, although those found in la mi
are also delicious.
| In the economy of animal the sweet
| breads are the two large glands that lie
| along the back of the throat and in the
breast The lower or heart sweetbread is
| round, compact and much nicer than the
| throat sweetbread, which is long, narrow
and easily divided into sections.
SweetbreadS should always be handled
with silver knife, on account of the phos-
phorus which they contain in abundance
After parboiling the little strings and
membranes can easily be removed after
which the sWeetbreads may be cooked in
any of the following ways:
Baked Sweetbreads.-Salt,p pepper, egg and
crumb them, having the last crumbs well
buttered, and bake three-quarters of an
hour in a moderately hot oven. Serve on
toast with a brown gravy
Dreamed With Early June or French
Peas.-Make thick cream, using one table
spoonful of butter one of flour and one half
cupful of cream. Stir in the peas. Saute
sweetbreads in little butter and serve on
top of the peas.
With Mushrooms.-Make a white sauce.
add the SweetbreadS, cut in little nieces
and Drowned in butter, and an equal guam
tity of mushrooms. Do not cook more than
eight or ten minutes, as long cooking
toughens the mushrooms. Serve with toast
points.
Oranged observation-disclosures one tea
spoonful of scraped ONION in one table
spoonful of butter, then add one table
spoonful of flour. Cook until smooth add
one cupful Of stock, one orange, Juice and
pulp; one. teaspoonful of lemon juice and a
speck of cayenne. Add sweetbreads cut III
Cook for ten fifteen minutes, until the
pink has disappeared from the sweet
breads.
Sherried Sweetbreads.-Mak a white
sauce, add SWeetbreadS cut in small pieces,
two well-beaten yo1ks OF eggs, one table,
spoonful of lemon juice and cook for five
or ten minutes. Lastly, add a wine glass
of sherry and serve.
Sweetbread NEUTRALITY-SUSPICIOUS. make
delicious little ramekins. After the pre-
liminary parboiling and blanching cook,
mortar and rub through fine sieve. For
one pound of sweetbreads melt a table,
spoonful of butter with tablespoonful of
flour, and blend. Add slowly pint of milk
and the sweetbread paste, seasoned with
salt and pepper, and cook the mixture UNI
til thick. Add the yolks of five eggs, well
beaten, and fold in the whites, beaten to a
stiff froth. Put into buttered ramekin
dishes and bake for five or ten minutes.
Sweetbread Croquettes.-Cook, cool and
lnince sweetbread Add enough chopped
chicken to make a full pint. Melt one
quarter cupful of butter add one half cup
full of -four and cook until frothy. Add
gradually, stirring all the time, one cupful
of rich, well-seasoned chicken stock and
one-third cupful of cream. Season with
salt and pepper, add a beaten egg and the
minced sweetbreads. When cool, shape
roll in fine bread or cracker crumbs then
in beaten egg and again in the crumbs.
Fry in deep fat, drain and serve with
mushroom sauce.
Sweetbread Cutlets.-Prepare as for GRO
quotes, adding grating of nutmeg to the
seasoning. Form into outlets. crumb, egg
and crumb again; fry in boiling fat and
serve with sauce Bechamel.
Larded Sweetbreads With French Peas.-