Ingrients & Directions
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 Servings