This section is from the book "The Culinary Handbook", by Charles Fellows. Also available from Amazon: The Culinary Handbook.
Prepared sweetbreads larded and braised as in the preceding, the braise strained, skimmed and mixed with green French beans (Haricot Verts), the sweetbreads served surrounded with the beans.
Prepared sweetbreads larded and braised as (see Braised Calf's Sweetbreads, Garnished), when done the braise strained over them, reduced with a little Madeira sauce and wine; served on toast rolled in glaze, and garnished.
Same as "Braised Calf's Sweetbreads Garnished", the braise strained into a rich mushroom sauce, the sweetbreads served surrounded with the mushrooms in sauce.
Prepared sweetbreads larded and braised, served with asparagus points at one end, green peas at the other end of the dish, with Toulouse sauce at the sides.
Slices of prepared sweetbreads made hot in a light colored Allemande sauce, served with it and decorated on the top with slices of truffles.
Slices of prepared sweetbreads and mushrooms made hot in Veloute* sauce, the serving dish containing a high border of potato croquette mixture glazed and browned, the sweetbreads filled into the centre, sprinkled with minced truffle peelings and served.
Prepared sweetbreads larded and braised as in "Braised Calf's Sweetbreads, Garnished," when done the braise strained, skimmed, then poured over the sweetbreads and reduced to a glaze; served on a bed of puree of chicory or spinach, with a rich Madeira sauce poured around.
Prepared sweetbreads split and then sliced, made hot in a good curry sauce prepared from the stock they were boiled in, filled into paste croustade cases, served two cases full alternately with small turned-out molds of dry boiled rice.
Prepared sweetbreads split, seasoned with salt, pepper and nutmeg, rolled in flour, dipped into beaten eggs, fried in hot fat, served surrounded with button mushrooms in a Maderia sauce.
Prepared sweetbreads split and then cut in slices, mixed with half the amount of sliced mushrooms, made hot in a Maderia sauce, served piled on toast with the sauce around, garnished with fancy croutons whose ends are dipped in sauce, then in chopped parsley.
Prepared sweetbreads cut in slices, mixed with slices of truffles and mushrooms, made hot in a thick Allemande sauce, filled into scallop shells, sprinkled with bread crumbs and melted butter, browned in the oven or with a salamander, and served.
Prepared sweetbreads split, and made hot in Veloute' sauce containing minced shallots, whole mace, pieces of bacon and sweet herbs for half an hour, taken up, a liaison of egg yolks and cream then beaten into the sauce and strained over the sweetbreads; served garnished with sauteed kidney beans (flageolets) at ends, sauce at the sides.
 
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