Home › The World's Kitchen › Lamb Sweetbreads, Kennedy

Lamb Sweetbreads, Kennedy

Plunge one and a half pounds lamb sweetbreads in a quart boiling water with a teaspoon salt for five minutes, drain on a sieve and neatly trim. Thoroughly heat two tablespoons clarified butter in a sautoir, drop in sweetbreads, sprinkle over a teaspoon salt and briskly cook on open fire for eight minutes, frequently tossing them meanwhile. Pour in a tablespoon brandy and two tablespoons port wine, let reduce till nearly dry, then pour in a half gill white wine, adding a saltspoon cayenne pepper, twelve finely sliced, canned mushrooms and a small sliced truffie, mix well, cover pan and let cook for five minutes. Pour in one and a half gills tomato sauce, a half teaspoon each chopped parsley and extract of beef, mix well, cover pan and cook for ten minutes more. Set pan on corner of range, drop in a half ounce fresh butter little by little, with the juice of a quarter lemon, continually mixing while adding it.

Lightly butter outside of six oval paper boxes, place on a tin, then place in oven for five minutes. Remove, evenly divide preparation in boxes, dress on a hot dish with a folded napkin and serve.