Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 244

Wash a pair of sweetbreads, throw them in boiling salted water, and cook for ten minutes. Drain, and lay in iced water until thoroughly cold. This process is called “blanching” the sweetbreads, and should be done as soon as the perishable dainties are brought home from the butcher’s. Wipe them dry, rub with butter, and broil them over a clear fire. Watch them that they do not scorch. When done, put them on a hot dish, pour a little melted butter over them, sprinkle lightly with salt and pepper and serve.