Sweetbreads Sautés au Vin. Maltese Cross
3 sweetbreads.
1 table-spoonful of butter.
1 table-spoonful chopped onion and parsley, mixed.
1 cup brown gravy—veal or fowl.
1 glass brown sherry or fresh champagne.
Salt and pepper to taste.
1 table-spoonful mushroom, or tomato catsup.
Parboil and blanch the sweetbreads, as usual; let them get perfectly cold; cut lengthwise into slices about a quarter of an inch thick. Have the butter hot in a frying-pan, and lay them in. Cook ten minutes, shaking, tossing and turning them all the while; then add the gravy, catsup, onion, parsley and other seasoning previously heated together. Shake all until they have stewed and bubbled at boiling-heat for five minutes, put in the wine, boil up once, and pour into a hot dish.