Sweetbread And Cucumber Salad Recipe

Mix two tablespoons cold cooked sweetbread cut in cubes, one

tablespoon cucumber cubes, and one-half tablespoon finely chopped

celery. Beat one and one-half tablespoons heavy cream until stiff,

then add one-eighth teaspoon granulated gelatin dissolved in one

teaspoon boiling water and three-fourths teaspoon vinegar. Set in a

pan of ice water and as mixture begins to thicken, add sweetbreads and

vegetables. Mould and chill. Remove from mould, arrange on lettuce

leaves, and garnish top with a slice of cucumbers and sprig of

parsley.

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