1 Pair of sweetbreads
1 c Milk
1 c White sauce
3 Eggs (hard cooked)
2 tb Butter
Patty or tart shells
Soak the sweetbreads in cold water; drain and cover with the milk, bring to
boiling point and simmer for 25 minutes. Cool, remove membrane and cut in
small neat cubes. Make one cup of “white sauce” see next recipe….season
it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts
Pepper
pn Cayenne
Force the yolks of the cooked eggs through a strainer. Cut the whites in
long strips, and add to the sauce. Add the sweetbreads and butter. Bring to
boiling point and serve in patty shells or tart shells.
Yields
12