Sweetbreads And Asparagus

(Mrs. Thorn.)

Ingredients. - Top of a good sized bunch of cold boiled asparagus, the same amount of canned asparagus, yolks of 2 hard boiled eggs, butter the size of large egg, 4 table-spoonfus rich milk, 1 small teaspoonful cornstarch, salt, white pepper, celery salt to taste. Mode. - Parboil sweetbreads and plunge into ice water. Cream together butter, eggs and cornstarch, put into chafing dish and when heated add gradually the milk (or cream); 3 tablespoon-fuls of the water the asparagus is boiled in. When this mixture is quite smooth, add the sweetbreads, asparagus, salt and pepper and stew about 10 minutes.

Pressed Chicken Entree

One chicken, 3 sets of sweetbreads, 1 teacup of cream, 1 onion, a little parsley salt and pepper to taste, 1 tablespoon butter. Boil the chicken until tender, also the sweetbreads. When cold, grind through the meat grinder. Boil the onion in the cream and season with parsley, salt and pepper. Thicken with a little flour rubbed in the butter. When it begins to thicken, stram and mix with chicken and sweetbreads. Mould with aspic jelly. This makes two moulds.