Home › The Waldorf Kitchen › Sweetbread in White Sauce

Sweetbread in White Sauce

Put a sweetbread in a bowl and cover it with cold water, and let it steep for an hour or two. Drain the sweetbread, put it into a saucepan with sufficient cold water to cover, and stand it over the fire. When the water boils move the saucepan a little off the fire so that the sweetbread may cook slowly for about thirty minutes. At the end of that time plunge the sweetbread into a basin of cold water, then drain it, trim off the fat, and cut it into small pieces. Put one-third of a tablespoonful of arrowroot into a basin, and mix it smoothly with one breakfast cupful of milk; turn it into the saucepan, stir over the fire until it boils, then put in the sweetbread, and season to taste with pepper and salt, and simmer it gently at the edge of the fire for ten minutes. At the end of that time turn the sweetbread and sauce onto a hot dish, garnish with croutons of fried bread that have been fried brown in butter, or sippets of toast, and serve.