Parboil the sweet-breads as before explained, and cut them into slices
about half an inch thick; then sprinkle over them pepper and salt, a
little grated nutmeg, some finely chopped parsley, and a few drops of
lemon-juice; dip them each into French fritter batter (see page 229);
fry them a moment in boiling-hot lard. Always test the lard before
frying by putting in a piece of bread or a bit of the batter; if it
turns yellow readily, it is hot enough. Drain them well; pile them on a
napkin neatly arranged on a platter; garnish them with fried parsley,
_i. e._, parsley thrown into the lard, and skimmed out almost
immediately.
SWEET-BREAD CROQUETTES (_New York Cooking-school_).
After two pairs of sweet-breads are blanched (boiled in salted water as
described), cut them into dice; cut also half a box (four ounces) of
mushrooms into dice. Make a _roux_ by putting one and a half ounces of
butter into a saucepan, and when it bubbles sprinkle in two ounces of
flour; mix and cook it well; then pour in a gill of strong stock or
cream; when this is also mixed, add the dice, which stir over the fire
until they are thoroughly heated; take them from the fire, add the
beaten yolks of two eggs, which return to the fire a moment to set,
without allowing to boil. When cool, form into _croquettes_; roll them
first in cracker-crumbs, then in egg, then in cracker-crumbs again, and
fry them in boiling lard.
[Illustration]
The _croquettes_ may be cone-shaped, with a stick of parsley or celery
pressed in the top for a stem just before serving; or the sweet-bread
_croquettes_ may be made in the same manner as chicken _croquettes_
(French cook receipt), substituting sweet-breads for the chickens. They
may be served alone, or with pease, or with tomato or Bechamel sauce,
etc.