Croquettes of Sweetbreads

Original Instructions

1. 1

   Soak four veal sweetbreads for an hour in cold salted water, first removing the pipes and membranes

2. 2

   Put them into boiling salted water with a tablespoonful of vinegar, and cook them twenty minutes

3. 3

   Drop them again into cold water to harden

4. 4

   Remove them, chop them very fine, almost to a paste

5. 5

   Season with salt, pepper and a teaspoonful of grated onion

6. 6

   Add the beaten yolks of three raw eggs, one tablespoonful of butter, half a cupful of cream, and sufficient fine cracker crumbs to make stiff enough to roll out into little balls or cork-shaped croquettes

7. 7

   Have ready a frying kettle half full of fat over the fire, a dish containing three smoothly beaten eggs, a large platter of cracker dust

8. 8

   Wet the hands with cold water and make the mixture in shape

9. 9

   Roll them in the cracker dust, then into the beaten egg, and again in the cracker dust

10. 10

    Smooth them on the outside and drop them carefully in the hot fat

11. 11

    When the croquettes are fried a nice golden brown, put them on a brown paper a moment to free them from grease

12. 12

    Serve hot with sliced lemon or parsley