|White stock/Water with vegetables to flavor||1 Pint|
|Breadcrumbs||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Butter/Deep fat||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Method 1 Prepare and blanch the sweetbreads as directed for Braised Sweetbreads.
Place the sweetbreads in a saucepan, with the stock, seasoning if required, and simmer gently for 40 min Press between 2 plates until cold, then cut into slices.
Brush with beaten egg and coat with breadcrumbs.
Fry in butter in a shallow pan or in a pan of hot deep fat until golden brown.
Drain well and garnish with sprigs of fresh or fried parsley.
Method 2 After blanching, boil the sweetbreads in slightly salted water for 10 min and allow to cool.
Cut into 1/4-in-thick slices and season.
Coat both sides with thick Bechamel sauce (1/2 pt.).
Place in a refrigerator or cool place until the sauce is set.
Then fry as before.
Method 3 After coating the sweetbreads with thick Bechamel sauce they may be covered with batter, then fried.
Drain well, sprinkle with salt and pepper and pile on a hot dish.
Garnish with parsley.