Tuesday, May 30, 2006

Recipe: Sweetbread Salad

...From the Heinz Salad Book, 1947

1 cup chopped celery
1 tablespoon vinegar
1 pair sweetbreads
1/4 tsp paprika
1/2 teaspoon salt
1 cup mayonnaise
1 cup French dressing

Soak the sweetbreads* for one hour in salted water. Cook slowly for twenty minutes in boiling salted water to which vinegar has been added. Plunge into cold water. When cold, remove tough membrane and cut sweetbreads in small pieces. Add celery, salt and paprika and mix with mayonnaise. Serve on crisp lettuce leaves and garnish with asparagus tips which have been marinated in French dressing. When cucumbers are in season, they may be used instead of celery and are very delicious. Garnish with olives.

*Sweetbreads are neither sweet, nor bread. Discuss.


Anonymous said...

Just one word: YUM!

Celia Pleete said...

That's 4 words.