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Classic
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page 111
water, clean and cut into slices. Brown a piece of butter with salt and pepper.
Then place the sliced sweetbreads and brown them. Before serving squeeze on a
little lemon juice. The sweetbreads prepared in this way are served preferably
with rice or vegetables.
Sweetbreads with white sauce.--Boiled, cleaned and cut into slices, they are
placed in white sauce or balsamella (No. 54) adding a taste of nutmeg, pepper,
salt and the juice of half a lemon.
Sweetbreads in fricassee.--Boil, trim and cut into pieces. Then brown in butter
with a scallion chopped fine. Once browned, remove from the gravy in which pour
a tablespoonful of flour, moistened with broth. The sauce that results is bound
with egg-yolks and lemon juice.
Sweetbreads fried.--Boil and trim. Then cut in large slices, neither too thick
nor too thin. Dip in beaten egg and in bread crumbs ground. Then fry in butter.
Serve with vegetables.
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TENDERLOIN WITH SPICES
(Filetto alla piemontese)
Clean and trim the meat, removing all the little skins. Then sprinkle with
nutmeg, cinnamon, salt, and pepper, and place in an earthen vase covered,
together with a bunch of aromatic herbs, sage, parsley, rosemary, onion, carrot
and celery, all chopped fine. After a few hours melt and
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