Home › The Waldorf Kitchen › Sweetbread Cutlets

Sweetbread Cutlets

Cut some cold cooked sweetbreads into round pieces, brush them over with beaten egg, then coat well with finely-grated breadcrumb that has been seasoned with pepper, salt, and a little dried parsley. Place a lump of butter in a fryingpan, and when it has melted put in the cutlets and fry them until they are nicely browned. Arrange them in a circle on a dish, with a small crouton of fried bread between each, pour a small quantity of thick brown gravy in the center, and serve.

Sweetbreads, English Style Wash the sweetbreads and parboil them; put them in a saucepan over the fire with barely sufficient white stock to cover, and let them stew gently for about twenty-five minutes. Add a seasoning of white pepper, salt, and a small quantity of mace, thicken the gravy with butter and flour and add a little cream and cucumber catsup. Pour the gravy over the sweetbreads, and serve young peas or French beans with them.

Sweetbreads, Financiere Wash and blanch the sweetbreads, then drain and press them between two plates until they are cold; trim and season them with pepper and salt; butter the bottom of a sautepan, put in the sweetbreads and fry until they are done on both sides, then pour in one teacupful of clear broth and reduce that also to a glaze. When well glazed put the sweetbreads on a dish and keep them hot while the following garnish is being prepared. Pour one-half pint of wine in the stewpan that the sweetbreads were cooked in, and when boiling strain the wine through a fine hair sieve, skim off the fat and boil it until reduced to half its original quantity. Peel four or five raw truffles, cut them in quarters, place them in the wine with one teacupful of brown sauce, and boil for five minutes. Put eighteen or twenty button mushrooms in the sauce, with the same quantity of small poached quenelles and sprinkle them with a little cayenne pepper. Pour the garnish all round the sweetbreads, and serve them while very hot.