Title: Creamed sweetbreads
 Categories: Appetizers, Beef, Veal
      Yield: 12 servings
 
      1    Pair of sweetbreads
      1 c  Milk
      1 c  White sauce
      3    Eggs (hard cooked)
      2 tb Butter
           Patty or tart shells
 
  Soak the sweetbreads in cold water; drain and cover with the milk,
  bring to boiling point and simmer for 25 minutes. Cool, remove
  membrane and cut in small neat cubes. Make one cup of "white sauce"
  see next recipe....season it with 1 ts Worcestershire sauce 2 ts
  lemon juice 1/2 ts Salt 1/8 ts Pepper
      pn  Cayenne
  
  Force the yolks of the cooked eggs through a strainer. Cut the whites
  in long strips, and add to the sauce. Add the sweetbreads and butter.
  Bring to boiling point and serve in patty shells or tart shells.