Sweetbread Patties (Vol-au-Vents) Recipe ingredients

To prepare this Sweetbread Patties (Vol-au-Vents) Recipe, first after the sweetbreads have been parboiled and blanched, let them cool and drain. Cut them in small pieces, and put them in a saucepan, with a cupful of rich white stock to 2 good-sized sweetbreads; add a tablespoonful of butter, the juice of a lemon, a small piece of mace, a bit of grated nutmeg, a dash of paprika, 2 or 3 cloves, and salt to taste. Let the sweetbreads simmer in this until tender, then lift them out and strain the sauce. Beat the yolks of 2 eggs with 1/4 of a cupful of rich cream. Add these slowly to the hot sauce, stirring briskly until it is rich and creamy, but do not let it boil.

Add a half glassful of sherry or madeira wine; return the sweetbreads to the sauce, and let them get thoroughly hot. Have ready patty shells or vol-au-vents of any size desired; fill with the sweetbreads and sauce, and serve at once. Stewed mushrooms and French fried potatoes, or asparagus tips, are nice served with these.