Glazed Sweetbreads Lucullus

Foreign cooking was not Fannie’s forte – she cooks pasta to a mush and refers to French-style tournedos steaks as “tornadoes.” However, Americans of her day did consume parts of the animal which are ignored today – sweetbreads, tripe, and brains – and in this respect, at least, the diet was closer to the European than it is now. In the following recipe, Fannie takes several shortcuts that would make a French chef shudder, like using canned artichokes, but the results amply justify her metho