Home › The World's Kitchen › Escalopes of Sweetbreads, Villeroi

Escalopes of Sweetbreads, Villeroi

Soak six heart sweetbreads in cold water two hours, remove and plunge them in boiling water five minutes, lift them up, and neatly trim all around; cut them crosswise in pieces a quarter inch thick. Season with half teaspoon salt and quarter teaspoon of pepper.

Prepare Villeroi sauce, then dip each piece in the sauce; lay the pieces on a lightly buttered tin and let cool off. Plunge them once more in the sauce, and let cool off again, lightly roll them in flour, then lightly dip them in beaten egg; roll in bread crumbs. Arrange them in a frying basket and fry in hot, but not boiling, fat ten minutes. Take up, drain thoroughly, sprinkle a little salt over them, dress on a dish with a folded napkin, decorate with a little parsley greens and send to the table with one gill hot tomato sauce separately.