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Some Kitchen Kinks: Sweetbreads
Before Broiled Sweetbreads. sweetbreads are prepared in any way, they have to be parboiled.
When they come from the market, put them into ice water and let them stand an hour, then drop in boiling salted water to which a tablespoonful of lemon juice has been added. This preserves the white color of the sweetbread, and keeps the flesh firm.
After cooking slowly for twenty minutes, drop them in ice water and pull off the skin, fiber, and all waste scraps, divide into pieces, and they are ready to serve as desired. They make a very savory dish for the invalid's tray when broiled. Do not separate them when cooking this way, but cut in slices, sprinkle with salt and pepper, brush with melted butter, and broil a delicate brown. Season with pepper, salt, and lemon juice, and, if the doctor allows it, a tablespoonful of tomato sauce.
Sweetbreads are delicious when creamed. When served in this way they are simply reheated in a white sauce, as directed for creamed chicken, and poured over buttered toast. If you have a small portion left of both chicken and sweetbread, it makes a delicious dish blended with cream sauce. They are also nice reheated in a cup of strong chicken stock with a dash of lemon juice for seasoning.
Golden-rod Eggs.-Prepare a white sauce as given in the recipe for creamed chicken. Add to it the white of a hard-boiled egg, chopped.
Pour this mixture over a slice of toast, and on top scatter the hardboiled yolk rubbed into tiny strings through a sieve. Serve very hot Egg Sandwiches. - Boil an egg hard and chop fine; add salt, mustard, a few drops of vinegar, and a dash of pepper for seasoning. Soften tablespoonful of butter, beat to a cream, and mix the egg with it till it is a paste. Butter slices of bread, spread on the mixture, and make into a sandwich.
French Chops. - Trim from the bones of tender, little lamb chops all the fat and skin, leaving nothing but the tiny round of meat at the end.
Brush with butter, dust with pepper and salt, and broil over a hot fire.