Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

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Select three fine pairs of Sweetbreads and clean and trim neatly. Soak them for at least two and a half hours in cold fresh water, pouring off the water from time to time till three separate waters have been used. About three-quarters of an hour may be allowed for the first two waters. Add a pinch of salt to each water. After soaking for the time specified, drain Sweetbreads and place in a saucepan of cold water and set on the fire; add a half teaspoonful of salt, and let blanch till they come to a boil. Drain and set in cold water to freshen. Drain thoroughly, press into shape and lay on a napkin in a cool place. They are now ready for general use. The Sweetbreads should be pressed down gently with a pound weight, in order to flatten well.