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Sweetbread Croquettes

4 servings

Ingredients

• Veal sweetbreads (a little)
• Shallots (a little)
• Anchovies (a little)
• Butter (a little)
• Wine (a little)
• Salt (a little)
• Mace or nutmeg (a little)
• Grated white bread (a little)
• 3 pcs Eggs
• Jus, aspic, or milk (a little)
• Rusk for breading (a little)

Instructions

1. Blanch and finely chop veal sweetbreads.
2. Finely chop shallots and anchovies, then sauté the shallots in butter.
3. Add the sweetbreads, anchovies, a little wine, salt, mace or nutmeg, some grated white bread, 2 to 4 eggs depending on the portion, and a few tablespoons of jus, aspic, or milk, and cook everything over vigorous stirring until stiff.
4. Let the mixture sit overnight and the next morning, shape it into elongated fritters, sprinkle with rusk, and bake in butter.
5. Garnish with a border of parsley fried in hot fat.

Modernized from a treasured 19th-century German cookbook.