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Sweetbreads in Pepper Cases

Parboil the sweetbreads, chill and cut in dice, using sufficient to fill a cup. Prepare a sauce by blending two tablespoons with the same quantity of flour and gradually pouring on a half cup of chicken stock and two tablespoons of thick cream. When thoroughly mixed, stir in the diced sweetbreads and a half cup of button mushrooms cut into small pieces. Season with salt, worcestershire sauce and paprika or a little cayenne. Parboil six peppers from which the inner fibre and white seeds have been removed. Cut a slice from the stem end when partially cool and fill with the prepared sweetbread and mushroom mixture, cover with buttered crumbs and bake until a delicate brown. A mushroom sauce may be served around each pepper. See chapter on Sauces for Fish, Meat, Poultry and Game. BRAISED SWEETBREADS À LA PARLOA-Three pairs of sweetbreads; two tablespoons of butter; one level tablespoon of flour; one-half pint of water; one teaspoon of minced carrot; two teaspoons of minced onion; one teaspoon of salt; one-fourth teaspoon of pepper; one-half teaspoon of beef; one bay leaf; one small sprig of parsley; one small teaspoon of lemon juice. Clean the sweetbreads, and let them soak for one hour in two quarts of cold water into which two tablespoons of salt have been stirred. On taking them from the salt water drop them into a bowl of boiling water for two minutes; then arrange them in a deep baking-pan. Put the butter, herbs and vegetables in a frying-pan and set them on the stove. Cook slowly for fifteen minutes; then add the flour, and stir until the mixture becomes frothy. Add the water gradually, stirring all the time. When this liquid boils stir in the meat extract, salt, pepper and lemon juice. Cook for five minutes and strain over the sweetbreads. Cover the pan and put in a moderately hot oven. Cook for one hour, basting every fifteen minutes with the gravy in the pan. Arrange the sweetbreads on a warm dish, and pour brown mushroom sauce round them.