Cucumber And Sweetbread Salad Recipe

Instructions

1. This salad is made by paring three large cucumbers and cutting them In thin slices; place in a saucepan, adding a stalk of bruised celery, six drops of onion juice, one tablespoon of white wine vinegar, a bay leaf, a scant half teaspoon of salt, a dash of paprika and a cup of cold water.
2. Simmer slowly until the vegetable is tender and then press through a puree sieve, returning to the fire and stirring in three tablespoons of granulated gelatine; color slightly with a few drops of spinach juice and mold in a chilled ring mold.
3. At serving time unmold on a cut glass platter, filling the center with a mixture of cold, cooked sweetbreads (cut in dice), chopped celery and radishes moistened with mayonnaise dressing.
4. Garnish with small cucumber pickles and plumes of shredded celery.