|Lemon juice||2 Tablespoon|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Unflavored gelatin||1 Tablespoon|
|Sweetbreads stock||1⁄4 Cup (4 tbs) (cold)|
|Sweetbreads stock||1⁄4 Cup (4 tbs) (hot)|
|Heavy cream||1 Cup (16 tbs), whipped|
|Lemon||1⁄2 , juiced|
|Minced green onions||1 Tablespoon|
|Finely chopped celery||1 Tablespoon|
|Finely chopped green pepper||2 Tablespoon|
Wash sweetbreads in cold running water.
Pour 4 cups of water in a saucepan and add lemon juice, salt, celery, onion and peppercorns.
Bring to a boil and add sweetbreads.
Simmer for 20 minutes.
Put sweetbreads in cold water for 15 minutes until they are firm enough to handle.
Remove skin and membrane.
Strain and reserve stock.
Break sweetbreads into small pieces.
Soften gelatin in 1/4 cup cold sweetbreads stock.
Heat another 1/4 cup of stock and stir in gelatin and dissolve.
Cool mixture until it thickens.
Fold in whipped cream.
Fold in sweetbreads, lemon juice, green onion, celery, green pepper and season with salt, pepper and paprika.
Pour into mold, or individual molds, and chill until firm.