Oyster-and-Sweetbread Salad
A classic salad featuring sweetbreads and oysters, dressed with French dressing and mayonnaise.
Ingredients
- 1 pair Cooked sweetbreads
- 1 pint Oysters
- 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))
- 2 tablespoons Mayonnaise (Quantity estimated (not specified in original recipe))
- 1 bunch Lettuce or cress (Quantity estimated (not specified in original recipe))
- 1 cup Cucumbers, chopped (Quantity estimated (not specified in original recipe))
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Instructions
- 1Cut a pair of cold, cooked sweetbreads into bite-sized cubes. This should take about 5 minutes.
- 2Parboil one pint of oysters. Drain the oysters and let them cool. Cut the oysters in halves. This should take about 10 minutes.
- 3Marinate the sweetbreads and oysters with French dressing. Allow them to stand for at least half an hour. This will take 30 minutes.
- 4Drain the sweetbreads and oysters. Mix with mayonnaise. Serve on a bed of lettuce or cress. Alternatively, surround with a circle of chopped cucumbers seasoned with French dressing.
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