Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-01-04
SweetDreads Tempt Appetites

breads into neat dice. Put a table.
spoonful of butter in a saucepan, heat
it and put in the sweetbread-about a
cupful. Heat 1t quickly over the fire.
heated in a double boiler. Drain them
and season with butter. pepper and
salt. Put them in a mound in the
center of dish and put the sweet
breads. covered with the sauce, around
them.
Baked sweetbreads are prepared in
this way: Split parboiled sweetbreads
in halves and brush them with melted
butter or olive oil. Season them with
salt and pepper and dip them in wen
bread crumbs. Put them in a buttered
baking dish and bake brown, uncov-
ered in a hot oven. Garnish with
parsley and serve hot
Sweetbread balls are made OF finely
chopped. parboiled sweetbreads. Mix it
with half its own measure Of bread
crumbs, little chopped parsley and pep
per and salt to taste. Add enough beat
en- egg to bind the other ingredients and
then form into balls. Roll each In beaten
Serve with cream sauce in which chopped
parsley has been added.
Sweetbread croQuettes are still more
complicated. Mince q cooked sweetbread
and add enough minced cooked chicken
to measure two cupfuls Melt a quarter
of cupful of butter and add half cup
full of flour. When this bubbles add
gradually a cupful of chicken stock: well
seasoned and concentrated. Stir all the
time and when 1t Is smooth add third
Add the sweetbread and chicken and
when it Is hot add a beaten egg and
salt and pepper. Cool and form into GRO
quotes. Roll each croquette in fine bread
again in fine crumbs. Fry brown in deep
fat Serve with cream or mushroom
sauce.
Scalloped sweetbreads are good. Cut
parboiled sweetbreads in small dice.
Have ready some thick, well seasoned
cream sauce. Butter baking dish, put
in the bottom of it layer Of bread
crumbs, rather coarse, then layer of
sweetbread, then enough cream sauce to
moisten the sweetbread and crumbs. Fill
the dish with alternating layers of
crumbs, sweetbread and cream sauce.
topping the dish with fine buttered
crumbs sprinkled over the last layer Of
cream sauce. Bake brown in a brisk
oven.
Sweetbread puff is made in this way:
Cook parboiled sweetbread until it falls
apart Cool 1t, chop it and pound it to
a paste. Then force it through sieve.
For half a pound of sweetbread make a
generous cupful of white sauce-of big
half tablespoonful of butter, the same
amount of flour and cupful OF milk
Add the sweetbread paste, salt and pep
per and cook carefully until thick.
Then add the well beaten yolks of three
eggs, remove Immediately from the fire
and add the stiffly beaten whites of the
eggs. Pour into buttered dish and bake
for eight minutes in hot oven.
One recipe for sweetbread salad says
to cut the parboiled sweetbreads into thin
slices and roll them in flour. Fry them
in butter a rich brown, and drain them
on paper. When they are cold cut the
slices in two. Arrange them on let
tuce, garnish them with diced green pep
pers and, when they are in season, rad
ishes. Serve with mayonnaise.
Another recipe for sweetbread salad
calls for sweetbreads that have been
cooked for half an hour in boiling water.
hardened in cold water. drained and
dried. They are then to be cut in small
pieces and mixed with an equal amount
Of crisp, finely cut celery and Sufficient
mayonnaise to moisten. Serve on crisp
lettuce leaves.