Home › The Waldorf Kitchen › Stewed Lambs' Sweetbreads

Stewed Lambs' Sweetbreads

Blanch the sweetbreads and steep them in cold water for half an hour, then place them in a stewpan with some button onions, boiled asparagus tops, and a small piece of mace; season with salt and pepper to taste. Beat the yolks of two eggs, together with one-half teacupful of cream and one tablespoonful of finely-chopped parsley. Knead one ounce of flour, put it in with the sweetbreads, and let them simmer at the side of the fire for half an hour. Stir in the eggs, cream and parsley with the sweetbreads, grate in a small quantity of nutmeg, and stir the sauce at the side of the fire for a few minutes, but do not let it boil again or the eggs will curdle. When ready place the sweetbreads on a hot dish, pour the sauce over, and serve.