Calf's Sweetbreads Broiled, Sauce Colbert

The sweetbreads soaked in cold salted water for a few hours, then boiled with a few whole spices, bay leaves, vegetables and a dash of vinegar till tender, taken up, put into cold water and all rough fat and skin removed, then pressed between boards till cold (for the following recipes the above directions will be called "prepared") when cold split in slices, dipped in melted butter, then in seasoned bread crumbs, broiled; served with Colbert sauce poured around. They may also be served with maitre d'hotel butter, and garnished with fancy potatoes.

Calf's Sweetbreads Sautes With Peas

Prepared sweetbreads split and sauteed in butter; served on a bed of mashed potatoes, with green peas in sauce poured around.

Calf's Sweetbreads In Cream, On Toast

Prepared sweetbreads cut in slices crosswise, made hot in reduced cream; served on toast, sprinkled with finely chopped parsley, with some of the cream poured around.

Calf's Sweetbreads Fried. Sauce Perigueux

Prepared sweetbreads split, seasoned with salt, pepper and nutmeg, dipped in flour, then in beaten eggs, fried a golden color; served with Perigueux sauce, and garnished with fancy croutons.

Calf's Sweetbreads With Brown Butter

Prepared sweetbreads split, seasoned with salt, pepper and powdered herbs rolled in flour, fried in butter; served with brown butter, made by melting butter to the frothing point, then adding lemon juice and chopped parsley; poured over the sweetbreads on hot dish.

Calf's Sweetbread Croquettes With Peas

Prepared sweetbreads cut into small dice, mixed with half the amount of grated boiled ham, a few minced sauteed shallots and mushrooms, thoroughly heated in a thick Ve-loute sauce, seasoned with lemon juice and nutmeg, poured into a buttered shallow pan, smoothed with a knife, covered with buttered paper; when cold, cut into pieces of an equal size, shaped, breaded, fried, served with green peas in white sauce or half glaze as a border, with frills in the croquettes.

Rissoles Of Calf's Sweetbreads With Vegetables

The croquette mixture above, when cold, cut out and formed into balls, size of small egg; two sheets of puff paste rolled out, the balls put in sections all over one, covered with the other, edges pressed down, then stamped out with a fancy cutter, arranged on a baking sheet, washed over, baked; served garnished with a macedoine of vegetables in brown sauce.

Rissolettes

Rissolettes are the same as rissoles, but smaller.

Calf's Sweetbreads In Shell

The croquette mixture above, filled into buttered scallop shells, sprinkled with grated bread crumbs and melted butter, browned in the oven and served, (called, SWEETBREADS EN COQU1LLE).

Scalloped Calf's Sweetbreads

The same as the preceding, with the addition of grated Parmesan cheese mixed with the bread crumbs; served in the shell, (called, SWEETBREADS EN COQUILLE AU GRATIN).