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1
Wash the sweetbreads and soak them in ice water for 1 hour.
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2
Drain, then cover with water, and add 2 teaspoons of vinegar or lemon juice and about 1 teaspoon of salt (for 2 or 3 pairs).
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3
Bring to a boil and cook over low heat 15 minutes.
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4
Drain, cover with cold water and let cool.
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5
Drain and remove the membranes, tubes, and connective tissues.
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6
Use as directed in recipes, but keep them in the refrigerator until ready to use.
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7
Dice the parboiled sweetbreads.
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8
Melt the butter in a saucepan; stir in the onion and half the flour, then add the broth and cream, stirring steadily to the boiling point.
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9
Cook over low heat 10 minutes, stirring occasionally.
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10
Stir in 1 1/2 teaspoons of the salt and the cayenne pepper.
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11
Cool 10 minutes, then fold in the sweet breads, shallots or green onions, and parsley.
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12
Chill the mixture, and form into 12 croquettes.
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13
Beat together the eggs, milk, and remaining salt.
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14
Dip the croquettes in the remaining flour, the beaten eggs, and finally in the bread crumbs, coating them thoroughly.
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15
Heat the oil to 390 F. and fry a few croquettes at a time until browned.
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16
Drain and place on a hot platter.
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17
Garnish with parsley sprigs.
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18
The Complete round the World Cookbook
