Sweetbreads with Spaghetti or Macaroni and Tomatoes Recipe ingredients

To prepare this Sweetbreads with Spaghetti or Macaroni and Tomatoes Recipe, first blanch the sweetbreads, lard them, and bake until nicely browned, basting with a little rich brown stock. Mix boiled spaghetti with a rich cream sauce, or use spaghetti or macaroni that has been baked with cheese the day previous. Heat it very hot and make it into a flattened mound in the centre of a hot platter, and arrange the hot sweetbreads on the top, pouring over any sauce that may be in the pan. Surround the whole with stuffed and baked tomatoes.

This is excellent as a piece de resistance for an informal lunch or Sunday evening supper, as it can nearly all be made ready beforehand. The tomatoes could be all prepared for the filling in the morning and placed in the refrigerator, and the crumbs seasoned and mixed ready in another bowl. The sweetbreads should be blanched and larded, and these also put in the refrigerator. The spaghetti could be either boiled in the morning or baked the day before--a larger amount than needed for dinner being cooked and the remainder saved for the sweetbreads.

Half an hour before the time for the meal have the oven hot; if there is a gas range, so much the better. Fill the tomatoes and put them in to bake; put the prepared sweetbreads also in the oven, which should be quite hot. While these are baking, set the pan containing the spaghetti and sauce into the oven, giving it just time to get thoroughly heated, or heat the macaroni or spaghetti in a saucepan or steamer on the top of the range. It then only remains to dish them when the tomatoes are done. With a tastily made salad, nut sandwiches or thin slices of bread and butter, which could also be prepared beforehand and put in the refrigerator, some fruit and cake or a made dessert of jellied or frozen fruit and tea or coffee, the gods and all their friends should be tempted to eat.