Ingredients Jump to Instructions ↓

  1. 2 sm Pairs sweetbreads (1 1/4 lb)

  2. 2 lb Apples

  3. 7 T Melted butter Salt and pepper Fried croutons

  4. 4 ts Apple brandy or Calvados

  5. 1/2c Heavy cream

Instructions Jump to Ingredients ↑

  1. + Directions : Soak the sweetbreads in warm water for 1 hour. Remove the membranes and bloody tissues. Put in a pan of boiling salted water and simmer 3 minutes. Drain and cool. Peel, core and quarter the apples and cook in a shallow covered pan with 2 tablespoons of butter. Place the sweetbreads in a pan containing 5 tablespoons of melted butter. Sprinkle with salt and pepper and cover with a piece of buttered paper to keep the sweetbreads from darkening. Cover the pan and cook very gently for 30 minutes. Cut into squares 3 to 4 thick slices of white bread from which the crusts have been removed and fry them in butter. Remove paper from sweetbreads, add the apple brandy, and touch with a lighted match. When the flames have subsided, place the sweetbreads on a heated platter. Add the cream to the pan and stir hard while heating. Pour over the sweetbreads. Surround with the fried croutons. Serve the apples on a separate dish. Mapie, the Countess de Toulouse-Lautrec La Cuisine de France MM Format by John Hartman Indianapolis, IN


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