Sweetbread-and-Cucumber Salad

Ingredients

• 1 head Head of Cabbage Lettuce (Quantity estimated (not specified in original recipe))
• 1 pair Sweetbreads (Quantity estimated (not specified in original recipe))
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 2 cups Acidulated water (water with a splash of vinegar or lemon juice) (Quantity estimated (not specified in original recipe))
• 1 medium Cucumber (Quantity estimated (not specified in original recipe))
• 1 cup Ice water (Quantity estimated (not specified in original recipe))
• 2 tablespoons French dressing (Quantity estimated (not specified in original recipe))
• 3/4 cup Firm jelly mayonnaise (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cook the sweetbreads in salted, acidulated water for 20 minutes. Let cool, then cut into small cubes and marinate in French dressing.
2. 2Cut the cucumber into dice and chill in ice water. Dry the cucumber on a clean cloth.
3. 3Arrange the leaves of the head of cabbage lettuce loosely on a serving dish, without destroying its shape. Drain the French dressing from the sweetbreads. Scatter the bits of sweetbread and cucumber through the lettuce. Press the firm jelly mayonnaise through a pastry bag with a small tube, in little stars, here and there, throughout the lettuce, and serve at once.