Brochettes of Sweetbreads

Blanch the sweetbreads, suppress the windpipes and fat and place them under a weight to reduce to the thickness of an inch; when cold cut them lengthwise into slices an inch square; cut these into pieces three-eighths of an inch thick; season with salt, pepper, oil and chopped parsley; run each square on small silver skewers (Fig. 176), alternating them with a thin piece of bacon cut an inch square; besprinkle with white bread-crumbs and broil over a slow fire for fifteen to eighteen minutes, having all four sides equally cooked. Dress on a hot dish, pour maitre d'hotel butter over (No. 581) and garnish with slices of lemon.