FOR LUNCH
This is a light but appetising luncheon dish. Prepare a couple of iambs' sweetbreads by removing -the skin and placing them in slightly salted cold water for an hour or so. Then put them in fresh, cold, salted water, bring to the boil, put them in cold water again until required. Then cover with, milk a slice of bread about two inches thick; when it has soaked for. a time mash it up, add a tablespoonful of chopped parsley, two ounces of meited butter, two ounces of grated cheese, and the chopped sweetbreads. Season well with pepper, salt, paprika, and a tiny pinch of mace, and beat in the yolks of four eggs. Whisk the whites to a stiff froth, m fold them in lightly, put the mixture into a greased souffle tin, and steam gently until firm, with a piece of greaseproof paper over the top.
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Bibliographic details
New Zealand Herald, Volume LXXII, Issue 22260, 7 November 1935, Page 3
Word Count
149FOR LUNCH New Zealand Herald, Volume LXXII, Issue 22260, 7 November 1935, Page 3
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