Sweetbreads and Asparagus Tips

 Sweetbreads and Asparagus Tips 

1 tablespoon lemon juice 

2 sweetbreads 

1 tablespoon butter

1 cup warm milk or cream 

1 tablespoon flour 

1/2 teaspoon of salt 

2 egg yolks 

1 saltspoon of celery salt 

1 can of asparagus tips or same amount of fresh ones 

Clean the sweetbreads and cook in boiling salted water with the lemon juice for twenty minutes. Drop into cold water when cool, put on ice. When ready to use, cut in small pieces. Make a sauce by putting butter in saucepan with flour, gradually add warm milk, or cream, stirring vigorously to keep sauce smooth.  Boil a few minutes, add salt and sweetbreads. Let them simmer ten minutes, then add aspara gus tips. If you use fresh tips, boil them in salted water until tender. Let them heat through, just before serving and add beaten yolks of two eggs, and mix thoroughly through sauce, sweetbreads will serve six persons.

The recipe found in

FROM CRIB TO COLLEGE The PARENTS Magazine Title registered US Patent Office and in Canada;February 1929 VOL IV No 2