Sweetbread-and-Cucumber Salad, No. 2

Ingredients

• 1 pound Sweetbreads (Quantity estimated (not specified in original recipe))
• 1 medium Cucumber (Quantity estimated (not specified in original recipe))
• 1/2 cup Cream dressing (Quantity estimated (not specified in original recipe))
• 1 bunch Radishes (Quantity estimated (not specified in original recipe))
• 1 head Lettuce (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cook, marinate, and drain the sweetbreads as before. (The original recipe does not provide instructions for this step, so assume the cook knows how to prepare sweetbreads.)
2. 2Mix the cooked sweetbreads with an equal quantity of diced cucumber and cream dressing.
3. 3Line the inner side of lettuce nests with slices of radish, overlapping them. Do not remove the pink skin from the radish.
4. 4Put a spoonful of the sweetbread salad into each lettuce nest and garnish each with a small radish cut to resemble a flower.