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Sweetbreed Cutlets

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2-3/4 sweetbreads
3 truffles of 1 can


Soak sweetbreads in cold, clear water, change water until clear. Parboil 45 minutes, add salt. When cold remove skin and piping. Mold sweetbreads and truffles into cutlets; roll in cracker crumbs, dip in egg, roll in cracker crumbs again. Drop in deep fat to to brown. Make cream gravy of rich chicken stock to which has been added cream, add chopped cooked mushrooms.

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