The 1918 Fanny Farmer Cookbook

Sweetbread à la Poulette

Reheat sweetbread, cut in cubes, in one cup Béchamel Sauce.

Sweetbreads, Country Style

Parboil sweetbreads, sprinkle with salt and pepper, and dredge with flour. Arrange in

baking−dish, brush over with melted butter, allowing two tablespoons to each pair of

sweetbreads, and cover with thin slices fat salt pork. Bake in a hot oven over twenty−five

minutes, basting twice during the cooking, and remove pork during the last five minutes of

the

cooking.

Larded Sweetbread

Parboil a sweetbread, lard the upper side, and bake until well browned, basting with Meat

Glaze.

Sweetbreads à la Napoli

Parboil a large sweetbread and cut in eight pieces. Cook in hot frying−pan with a small

quantity

of butter, adding enough beef extract to give sweetbread a glazed appearance. Cut bread in

slices, shape with a circular cutter three and one−half inches in diameter, and toast. Spread

each

piece with two tablespoons grated Parmesan cheese seasoned with salt and paprika and

moistened with two tablespoons heavy cream. Arrange one piece of sweetbread on each piece

of toast and season with salt and pepper. Put in individual glass−covered dishes, having two

tablespoons cream in each dish. Cover each piece of sweetbread with sautéd mushroom cap,

put on glass covers, and bake in a moderate oven eight minutes.

Braised Sweetbreads Eugénie

Parboil a sweetbread in Sherry wine twelve minutes. Drain, cool, cut in four pieces, and lard.

Cook in frying−pan same as Sweetbreads à la Napoli. Peel mushroom caps, cover with Sherry

wine, let stand one hour, drain, and sauté in butter. Arrange on circular pieces of toast, over

each of which has been poured one teaspoon wine drained from mushroom caps, and season

with salt and pepper. Pile five or six mushroom caps on each piece of sweetbread, add two

tablespoons heavy cream, and bake in a moderate oven, eight minutes. Cook in individual

glass−covered dishes.

Chapter XV − SWEETBREADS

273