Preparation:
Plunge sweetbreads into cold water; let stand for 1 hour. Drain; put into boiling water with lemon juice and 2 teaspoons salt. Cool slowly for 20 minutes; drain. Plunge into cold water; remove coarse membranes. Heat butter in a hot frying pan; cook until butter is frothing. Add onion; cook until onion is transparent. Add sweetbreads; saute until golden brown. Remove; drain on paper towel. Add flour to butter; stir until smooth. Add cream, salt and celery salt; cook until thick. Add sweetbreads. Serve over toast. |
