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Sweetbreads à la Napoli

Parboil a large sweetbread and cut in eight pieces. Cook in hot frying-pan with a small quantity of butter, adding enough beef extract to give sweetbread a glazed appearance. Cut bread in slices, shape with a circular cutter three and one-half inches in diameter, and toast. Spread each piece with two tablespoons grated Parmesan cheese seasoned with salt and paprika and moistened with two tablespoons heavy cream. Arrange one piece of sweetbread on each piece of toast and season with salt and pepper. Put in individual glass-covered dishes, having two tablespoons cream in each dish. Cover each piece of sweetbread with sautéd mushroom cap, put on glass covers, and bake in a moderate oven eight minutes.

Braised Sweetbreads Eugénie Parboil a sweetbread in Sherry wine twelve minutes.

Drain, cool, cut in four pieces, and lard. Cook in fryingpan same as Sweetbreads à la Napoli. Peel mushroom caps, cover with Sherry wine, let stand one hour, drain, and sauté in butter. Arrange on circular pieces of toast, over each of which has been poured one teaspoon wine drained from mushroom caps, and season with salt and pepper. Pile five or six mushroom caps on each piece of sweetbread, add two tablespoons heavy cream, and bake in a moderate oven, eight minutes. Cook in individual glass-covered dishes.

Sweetbread Cutlets with Asparagus Tips Parboil a sweetbread, split, and cut in pieces shaped like a small cutlet, or cut in circular pieces. Sprinkle with salt and pepper, dip in crumbs, egg, and crumbs, and sauté in butter. Arrange in a circle around Creamed Asparagus Tips.