Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pairs sweetbreads

  3. 1 tablespoon lemon juice

  4. salt to taste

  5. 3/4 cup butter

  6. 1 tablespoon grated onion

  7. 2 tablespoons flour

  8. 1/2 pint cream

  9. 1/4 teaspoon celery salt

  10. 6 slices toast -- cut in quarters

Instructions Jump to Ingredients ↑

  1. Plunge sweetbreads into cold water; let stand for 1 hour. Drain; put into boiling water with lemon juice and 2 teaspoons salt. Cool slowly for 20 minutes; drain. Plunge into cold water; remove coarse membranes. Heat butter in a hot frying pan; cook until butter is frothing. Add onion; cook until onion is transparent. Add sweetbreads; saute until golden brown. Remove; drain on paper towel. Add flour to butter; stir until smooth. Add cream, salt and celery salt; cook until thick. Add sweetbreads. Serve over toast.


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