Home › The Principles of Cookery › Sweetbreads, Patties Of

Sweetbreads, Patties Of

Cold dressed sweetbread, if cut into quarter-inch dice and prepared according to the directions already given for making sweetbread croquettes, may be used for filling small patties or vol-au-vent cases. They should be put into the oven for a minute or two to make them quite hot, and served on a hot napkin. This mince may also be enclosed in a circular piece of pastry of the size of a crown piece, and fried in hot fat till the pastry is sufficiently cooked. The patties should then be drained and piled on a napkin.