Home › Meats and Entrees › Broiled Sweetbreads

Broiled Sweetbreads

(Paris.) Blanch two fine sweetbreads and cook them for 20 minutes in a cup of stock. Drain them, and when cold dip them in a rich cream sauce. When this is firm, roll them in bread-crumbs and a thin slice of ham, then tie each in oiled paper. Broil them on a gridiron, take off the paper, and serve with a border of spinach.

SWEETBREAD CUTLETS (as cooked in Montpellier.).

Soak a pair of large sweetbreads in salt and water, parboil them, and let them cool. Cut into shape and dip in aspic jelly, melted. When it is firm, arrange in a circle and fill the centre with asparagus tips cooked in stock and cut up; pour mayonnaise sauce over the asparagus and put on ice until needed.