Trim the sweetbreads and soak them for two hours; throw them in boiling water, and simmer them gently for five minutes; then soak them in cold water for twenty minutes.
By the time they were done the sauce would be reduced again and very thick (or, if it should not be, the sweetbreads would be taken out, and the sauce boiled fast and stirred till very thick).
Make the white sauce using the white sauce recipe, add the fat and paprika and reheat the sweetbreads in the sauce.
Boil the sweetbreads quickly—ten minutes are enough—blanch by throwing them into cold water, then leaving them to cool.
Wash the macaroni when you have broken it into small bits, and cook gently until tender, but not to breaking, in the hot broth from which you have taken the sweetbreads and strained the onion.
Arrange the sweetbreads upon a hot dish; thicken the gravy with browned flour, and pour over them.
Take out the sweetbreads and lay them where they will cool quickly.
Lay the sweetbreads upon a hot dish, pour the gravy over them, and serve; in carving, cut perpendicularly.
Drain off the gravy; transfer the sweetbreadscarefully to a hot dish; pour the gravy upon a beaten egg; heat to thickening, and pour over the rissoles.
Dress three sweetbreads as in the last, and serve a sauce aux pointes d’asperges (No.
Lard, cook, and dress eight nice sweetbreads as above, then have nicely cooked nine very fine cockscombs (No.
Lard, cook, and dress ten sweetbreads as before, and serve a sauce aux concombres (No.
The violin played on, but I had ceased to attend to it; I had also forgotten the sweetbreads which were before us; indeed I did not realize that I was at a restaurant.
I do not know whether the tone in which I said this was terrifying, but the waiter took the sweetbreads and disappeared like a flash, closing all the doors behind him.
He entered, still with an air of mystery, and placed some sweetbreads on the table.
Monsieur and madame have not touched the sweetbreads yet.
Cream the butter, mixing with the flour till smooth; stir with the cream, add one tablespoonful of Worcestershire sauce and stir together over the fire until it boils, then pour it over the sweetbreads and mushrooms.
One can mushrooms ("champignons") cut into small pieces, stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces.
When the flour, butter and stock are well mixed, put in the sweetbreads and mushrooms and stir over the fire until they are thoroughly heated.
Put the sweetbreads into a stew pan and cover them with the oyster liquor; add also, if you have it, three large spoonfuls of gravy of roast veal and a quarter of a pound of fresh butter cut into bits and each bit rolled in flour.
Cordially yours, Two pair of sweetbreads blanched and cut into dice.
While cooking it must be stirred constantly, and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer.
When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two wineglasses of sweet cream; stir up well for a few minutes and serve in a hot dish.
Chop the turkey andsweetbreads very fine, using a silver knife for chopping the sweetbreads.
I am sorry, but my order for this week is in the mail and I could not change it now, but I will send a special order for some Texas sweetbreads to Charlottesville.
Place two tablespoons of butter in a saucepan and add the sweetbreads and one tablespoon of grated onions, one cup of mushrooms, toss gently until nicely browned and then lift on squares of toast and cover with supreme sauce.
One day his master sent him to the palace to carry Queen Eglantine's sweetbreads and mutton-chops.
Blanch the sweetbreads and sprinkle with salt and pepper; then cut into thin slices.
Clean and season the sweetbreadswith salt and pepper and sprinkle with lemon-juice and chopped parsley.
Fry some eggs and put on a platter with the sweetbreads and serve with tomato-sauce.
The sweetbreads and brains were of course among their choicest dishes.
Then she would also secure the liver for almost nothing, and the sweetbreads and brains for a song; as she predicted in the winter she would find, the farming community did not appreciate these things as she did.
I suppose you hadsweetbreads for luncheon once or twice?
Well," said Hewston, finishing his sweetbreads and preparing to begin on the next course, "it went off very well.
Corrigan had his sweetbreads frying, and when the biscuits were put in the oven, the steak and chops were put on to broil.
Boiled sweetbreads are sometimes allowed, but should never be given without the advice of a physician.
When meat is given, it must be simple in form and preparation, such as boiled or broiled sweetbreads or brains, scraped beef or stewed chicken.
It may be scraped raw beef spread upon toast or zwieback, or very lightly broiled beefsteak, broiled lamb chop or chicken (breast only), or boiled or broiled sweetbreads or brains.
Separate the sweetbreads into small pieces with a silver knife, never use steel, put in a stewpan with enough cream to cover, add butter, pepper and salt to taste.
The patties or cups may be used to serve creamed chicken, oysters, or sweetbreads if no sugar be used in the batter.
Sweetbreads may be substituted for the chicken, and fresh mushrooms for the canned.
Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin and seeds from white grapes, and cut each grape in halves; cut tender blanched celery stalks in small pieces.
Cook two sweetbreads as directed on another page, or braise with vegetables.
Cook, marinate and drain the sweetbreads as before; mix with an equal quantity of cucumber cut in dice, and then with cream dressing.
Have ready a pair of sweetbreads cooked in salted, acidulated water twenty minutes, and cooled and cut in small cubes and marinated; also the same quantity of cucumber cut in dice, chilled in ice water and dried upon a cloth.
Serve inside a border of lettuce around a salad made of the trimmings of the sweetbreads and a cucumber cut in cubes and dressed with mayonnaise.
Sauté in two tablespoonfuls of hot butter sufficient mushroom caps, peeled and broken into pieces, to make with the sweetbreads two cups and a half.
Soak one pair of sweetbreads in cold water; cover with boiling salted water and let boil three minutes, then simmer twenty minutes; cool, and cut in small cubes.
Place the sweetbreadson the risotto and fill in the centre with quenelles of fowl and Espagnole sauce (No.
Then pour over them two cups of white sauce and cook gently for twenty minutes; take out the sweetbreads and put them in a stewpan.
Blanch as many sweetbreads as you require, and then roll them in bread crumbs mixed with grated Parmesan, salt, and pepper; wrap them up in buttered grease-proof paper and grill them.
Blanch as many sweetbreads as you require, cut them into quarters and saute them in butter with a small onion cut up, salt, and a bunch of herbs.
When this is understood, it will be a simple matter to make up attractive dishes in which sweetbreads are used.
Because of their tenderness, sweetbreads are especially suitable for broiling.
An extremely palatable dish can be made by frying in deep fatsweetbreads cut any desirable shape and size.
If an especially dainty dish is desired for a light meal, sweetbreads may be creamed and then served over toast or in patty shells or timbale cases, the making of which is taken up later.
Such foods as creamed sweetbreads, creamed sweetbreads and mushrooms, and other delicate foods that are served in small quantities can be made very attractive by serving them in timbale cases.
Instead of creaming sweetbreads and calves' brains, however, these organs are sometimes scrambled with eggs.
If desired, mushrooms may be combined with sweetbreads that are served in this way.
It is generally advisable to buy sweetbreads in pairs, as the heart and throat sweetbreads are preferable to the one that lies near the stomach.
Before using sweetbreadsin the recipes that follow, remove the skin and stringy parts.
Lard your sweetbreads with small lardoons of bacon, and put them on a skewer; fasten them to the spit and roast them brown.
Make a ragout of oysters, sweetbreads fried, a few morels and mushrooms, and lay in the bottom of your dish, and garnish with fried oysters and grated bread.
You ought to set your sweetbreads and spit them; then egg and bread them, or they will not be brown.
Afterwards a chicken must be boiled and blanched and cut in slices; and two or three sweetbreads fried very brown; a turnip also sliced and fried.
When cold, remove the membrane and pick the sweetbreads apart.
Put the peas in the bottom of the serving dish, dish the sweetbreads in them and send at once to the table.
Another way is to fill the bottom of the paper cases with finely chopped celery, mixed with mayonnaise, and put the sweetbreads on top, omitting the peas.
Stir until boiling, add the mushrooms and sweetbreads that have been boiled and picked apart.
Throw the sweetbreads into cold water, remove the membrane and pick them apart.
Boil the sweetbreads and pick them apart, rejecting the membrane.
These may also be served in individual dishes, cutting the sweetbreads in small pieces, so they may be eaten with a fork.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "sweetbreads" in a variety of sentences. We hope that you will now be able to make sentences using this word.
