SWEETBREAD GLACÉ, SAUCE JARDINIÈRE WITH SPAGHETTI

Ingredients

• 2 tablespoons Poultry drippings (or olive oil) (Originally poultry drippings. Substituted with olive oil for a modern alternative.)
• 1 medium Onion
• 1 pound Sweetbreads
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 2 medium Tomatoes
• 1/2 cup Soup stock
• 1/2 cup String beans
• 1/2 can Canned peas
• 1/2 cup Currants
• 1/4 teaspoon Ground ginger (Quantity estimated (not specified in original recipe))
• 1 teaspoon Flour
• 8 ounces Spaghetti
• 1 tablespoon Salt (For pasta water. Quantity estimated (not specified in original recipe))

Instructions

1. 1Rinse the sweetbreads and soak them in salted water for 1 hour. Drain and pat dry.
2. 2Heat the poultry drippings (or olive oil) in a saucepan. Add the finely shredded onion and cook until softened. Add the prepared sweetbreads, salt, and pepper. Slice the tomatoes on top. Add enough soup stock to cover the sweetbreads partially. Cover the saucepan and simmer slowly on the back of the stove, turning occasionally and adding more stock as needed, for about 1 hour, or until the sweetbreads are tender.
3. 3In a separate pan, boil the string beans, canned peas, and currants with a tablespoon of drippings, a little salt, and ground ginger until the vegetables are tender. Add the cooked vegetables to the simmering sweetbreads. Thicken the sauce with flour and let it boil down until it reaches a desired consistency.
4. 4Boil the spaghetti in salted water until tender, according to package directions.
5. 5Serve the sweetbreads and sauce over the cooked spaghetti.