Baked Sweetbreads Recipe

Glaze is absolutely necessary for fine cooking, either for the browning of
sweetbreads, birds or chickens.
Cover a half box of gelatin with a half cupful of cold water to soak for an
hour. Put one quart of good bouillon, chicken or beef, over the fire, and
boil it rapidly until reduced to a pint; add the gelatin. As soon as the
gelatin is dissolved, strain the mixture. Put four tablespoonfuls of sugar
into an iron saucepan, stir until it is browned, then add to it slowly the
hot glaze, stir until it is thoroughly melted, turn it into a china or
granite receptacle, and stand away to cool. Keep this in the refrigerator,
and use it according to directions.
SWEETBREADS � la CREME, No. 1
2 pairs of calves' sweetbreads
1 can of mushrooms
1 pint of milk
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 level teaspoonful of salt
1 saltspoonful of white pepper
Wash the sweetbreads and trim them. Throw them in a saucepan of boiling
water and simmer gently for one hour; drain and throw them in cold water.
The water in which they were boiled may be used for stock. When they are
thoroughly cold, remove the membrane, and pick them into small pieces.
Rub the butter and flour together in a saucepan, add the milk, stir until
boiling, add the mushrooms, chopped fine, the sweetbreads, salt and pepper.
Stir until it again reaches the boiling point, cover and stand over hot
water for twenty minutes. Serve in ramekin dishes, pat� shells or paper
cases. This will fill twelve cases, or fourteen pat� shells.
SWEETBREADS � la CREME, No. 2
1 pound of fresh mushrooms
2 pairs of calves' sweetbreads
1/2 pint of milk
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 teaspoonful of salt
1 saltspoonful of white pepper
Wash and stem the mushrooms; do not peel them. With a silver knife cut them
into slices. Put half the butter in a saucepan, add the mushrooms and half
the milk, and the salt and pepper. Cover the saucepan, and stew slowly a
half hour. Rub the remaining butter and flour together; drain the liquor
from the mushrooms, add it, with the rest of the milk, to the butter and
flour. Stir until boiling, add the mushrooms and sweetbreads that have been
boiled and picked apart. Cover the saucepan, stand it over hot water, or
use a double boiler, pushing the boiler to the back of the stove for twenty
to thirty minutes. The saucepan must be kept closely covered, or the aroma
of the mushrooms will be lost.
This will fill sixteen cases, or fourteen pat� shells, or alone it will
serve twelve persons.
SWEETBREADS � la BORDELAISE
1 pair of calves' sweetbreads
1/2 pint of stock
1 onion
1 bay leaf
1/2 teaspoonful of salt
1 can of mushrooms
1 teaspoonful of browning or kitchen bouquet
1 saltspoonful of white pepper
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
Wash the sweetbreads, put them in a saucepan, add the bay leaf, onion and
one pint of cold water; bring to boiling point, and simmer gently one hour.
Save the water in which they were boiled. Throw the sweetbreads into cold
water, remove the membrane and pick them apart. Put the butter and flour in
a saucepan; when thoroughly mixed, add a half pint of stock in which the
sweetbreads were boiled, stir until boiling, add the mushrooms, drained,
and the seasoning. Bring to boiling point, and push to the back of the fire
for ten minutes. Skim off any butter that comes to the surface, add the
sweetbreads, cook gently ten minutes longer, and serve in either pat�
cases, ramekin dishes, or paper cases.
This will serve eight persons.