Sweetbreads

Auckland Star, Volume LXXI, Issue 147, 22 June 1940, Page 3 (Supplement)

Sweetbreads

I USED to know a Frenchman who lived on snails, and he wasn't a freak either, says a food expert. He was, in fact, a gentleman of distinction. But I'm not going to bother my readers with a recipe for snails, because the chances are you wouldn't be interested. But I think you'll be interested, and won't mind hearing about one of the food fads that Paris likes very much. I mean sweetbreads. You probably haven't thought of serving braised sweetbreads to the family, have yout Why not? Anyhow, here's a recipe which is interesting:— Soak one pair of sweetbreads in cold water for one' hour. Then duck them into a quart of boiling water, into which you've first put one tablespoonful of vinegar and one teaspoonful of salt. Then simmer them for fifteen minutes. Drain them and serve with finely chopped parsley. i Many hostesses are saving themselves > time and trouble by combining the salad , with the dessert. A fruit salad with ; wafers or with crackers and cheese is s the most popular salad dessert of this • type