The middle-sized heart-breads are to be preferred to the over large or
small, the throat-bread is rarely used to dress and serve whole, but may
be served in blanquettes, vol-au-vents, or ragouts. Sweetbreads cannot
be too white, if red when brought in leave them four or five hours in
warm water to disgorge, put them in a stewpan well covered with water to
blanch, (if you put them in cold water they will be blanched enough as
soon as the water begins to boil), throw them a minute in cold water,
then lay them on a dish face downwards, place the bottom of another dish
upon them, on which place a four pounds weight, they are then ready for
use where directed; three sweetbreads are sufficient for an entrée if
rather large, and four if small.