they should be served with a fine white sauce, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the velouté or bechamél sauce; Jerusalem artichokes cut the size of button mushrooms, are a suitable accompaniment as a garnish.
SWEETBREADS STEWED BROWN.
After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate forcemeat are also an improvement. The above receipts are adapted for sweetbreads fricasseed, except that they must be cut in pieces for fricassees, and pieces of meat or poultry are added to them; sweetbreads when dressed whole look better piqués.
