Sweetbreads En Coquille Recipe

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.
Soak and blanch your sweetbreads, cut them into equal sizes and remove
the skins and little pipes. Take about three dozen fine oysters,
strain off the liquor. 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. 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.
From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.
Take all the fat off sweetbreads; throw into boiling water; add one
teaspoonful of salt and let stand on fire for twenty minutes; take
from fire, remove all skin and pick to pieces. Put a tablespoonful of
butter in a pan and let melt, add tablespoonful flour and one-half
pint of cream; stir until it boils, add sweetbreads and five mushrooms
chopped fine, one-half teaspoonful of salt and a little pepper. Serve
in patties or paper cases.

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