Fricassee of Sweetbreads.
3 fine sweetbreads.
2 eggs.
4 tablespoonfuls of cream.
1 great spoonful of butter.
1 teaspoonful of chopped parsley.
A pinch of nutmeg.
1 cup of gravy—a cup of yesterday’s soup, strained, will do.
Pepper and salt to taste.
Wash the sweetbreads; boil five minutes; then lay in ice-cold water. Slice and cover them with the gravy, and stew three-quarters of an hour. Heat the cream—or milk—in another saucepan, putting in a pinch of soda. Pour upon the eggs, and returning these to the fire, cook one minute. Stir in the butter and the parsley. Take both saucepans from the fire and empty one into the other. Stir all together well, and pour into a hot deep dish.