Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 248

Blanch and cut two pairs of sweetbreads into neat dice. Cook together in a saucepan two tablespoonfuls, each, of butter and flour, and pour upon them a pint of cream. Stir to a smooth sauce, add the sweetbreads and cook, stirring steadily until very hot. Season with salt, pepper, and a teaspoonful of minced parsley.