Instructions: Soak the sweetbreads in warm water for 1 hour. Remove the membranes and bloody tissues. Put in a pan of boiling salted water and simmer 3 minutes. Drain and cool.

Peel, core and quarter the apples and cook in a shallow covered pan with 2 tablespoons of butter. Place the sweetbreads in a pan containing 5 tablespoons of melted butter. Sprinkle with salt and pepper and cover with a piece of buttered paper to keep the sweetbreads from darkening. Cover the pan and cook very gently for 30 minutes.

Cut into squares 3 to 4 thick slices of white bread from which the crusts have been removed and fry them in butter. Remove paper from sweetbreads, add the apple brandy, and touch with a lighted match.

When the flames have subsided, place the sweetbreads on a heated platter.

Add the cream to the pan and stir hard while heating. Pour over the sweetbreads. Surround with the fried croutons. Serve the apples on a separate dish.

Mapie, the Countess de
Toulouse-Lautrec
La Cuisine de France

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