Sweetbreads Stewed White

Ingredients

• sweetbreads
• veal gravy
• celery
• pepper
• salt
• nutmeg
• a little mace
• 1 piece lemon peel
• egg yolks
• mushroom essence
• Jerusalem artichokes

Instructions

1. Soak and blanch the sweetbreads. Stew them in veal gravy seasoned with celery, pepper, salt, nutmeg, mace, and a piece of lemon peel.
2. Prepare a fine white sauce using the gravy in which the sweetbreads have been stewed as the base, enriched with egg yolks and mushroom essence. (Alternatively, French cooks may prefer velouté or béchamel sauce.)
3. Serve the sweetbreads with the white sauce, garnished with Jerusalem artichokes cut to the size of button mushrooms.