|Sweetbreads||2 (2 Pairs)|
|Rich milk||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Egg yolk||1 , well beaten|
Soak sweetbreads in salted water 1 hour; drain.
Put in saucepan; cover with water.
Add salt, parsley, and celery; bring to boil.
Reduce heat; simmer 30 minutes.
Strain liquor; reserve 1 cup.
Remove fat and connective tissues; cut into small pieces.
Melt butter; stir in flour.
Add milk and reserved stock; stir until thick.
Add sweetbreads; keep hot.
Add parsley and egg yolk