Pressed Chicken

E. D. P

1 chicken,

3 sets of sweetbreads,

1 teacup of cream,

1 onion,

A little parsley,

Salt and pepper to taste,

1 tablespoon of butter.

Boil the chicken till 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, strain and mix with chicken and sweetbreads. Mould with aspic jelly. This makes 2 moulds.

Quenelles

E. D. P

Mix 1 pound of cold turkey or chicken breast with

6 ounces of panada, 1/4 pound of pickled pork, 1/4 pound of butter, 1/2 teacup of cream,

Onion, salt, and pepper to taste, 1 lemon.

Shape 3 inches long. Roll in flour and drop in boiling water.

Serve with champignon sauce.

Rissoles

1/4 pound of ground turkey heart,

3 sets of sweetbreads chopped,

1/4 pound of butter,

1/4 pound of flour,

1 pint of strong veal stock,

3 eggs.

Put the butter in a stew-pan; when it bubbles add the flour; let it cook, but do not let it boil; add the stock, then the turkey and sweetbreads, and when it is thick, add the eggs; cook the whole until it is as stiff as the panada for croquettes. Set it aside to cool, then add enough cream to make it soft, but not too wet. Make fine pastry thick as a biscuit, and cut with a biscuit cutter; then roll it out thin. Put a large spoonful in centre of each, and turn over like a turn-over pie; dip in eggs, roll in vermicelli, and fry a light brown.

Creamed Sweetbreads

Mrs. Henry C. Buckner

Take blanched sweetbreads and cut them in small pieces and put in a saucepan with 1 tablespoon of butter rolled in 1 tablespoon of flour, slowly adding 1 pint of cream, and salt and pepper to taste. Serve hot.

If preferred, mushrooms are a nice addition.

Fried Sweetbreads With Peas

Stew the breads, but do not cut them up. Make a batter and dip the breads in and fry in hot lard. Cook the peas in salt water and serve with the breads.

How To Blanch Sweetbreads

Soak 3 hours in 3 different waters with 1 pinch of salt in each water. Drain, place in cold water, and boil till tender. Throw in cold water to whiten. Put in a cold place, and they are ready for general use.

Stewed Sweetbreads

V. C. G

Boil the sweetbreads till tender enough to pick them to pieces, and take out the strings and hard pieces. Then put them on to stew with cream, seasoning with pepper, salt, and a very little mace. Then add a lump of butter with a few breadcrumbs and yolks of 2 eggs beaten light.

Cook till thick as very thin mush. This recipe is for 2 pairs.

Sweetbreads With Champignons

E. D. P

1 can of champignons,

1 set of sweetbreads,

1/2 pint of clear soup,

1 teaspoon of flour,

1/2 teaspoon of brown flour,

1/2 tablespoon of butter,

1 wineglass of wine, Salt and pepper to taste.

Cook the sweetbreads thoroughly and cook the champignons with their liquor in a saucepan with the clear soup. Boil nearly an hour; season well, and put sweetbreads in. Add butter and flour. Cook till thick, and add wine last. Serve hot.

Sweetbreads With Peas

Take the skin and fat off the breads and let them stand in salt water for a few minutes. Cut into pieces and boil till done. Boil the peas in salted water and put with the breads. Take the liquor from the peas and thicken with flour and season highly with pepper, salt, and butter. Cook a few minutes and pour over the dish.

Timbale

Mrs. Henri/ C. Buckner

Boil 6 or 8 large sticks of macaroni, broken in 1-inch lengths, 25 minutes, and put in cold water to bleach; decorate a medium-sized bowl, holding about 3 pints, with pieces of macaroni an inch long. The inside of the bowl is thickly buttered to hold macaroni, and put in close together up to the top of the bowl. The filling is made of the breast of 1 large chicken, raw.

1 large slice of bread, soaked in cream, 1/4 pound of butter,

Yolks of 5 eggs,

1/2 can mushrooms chopped,

A little grated nutmeg,

Salt and pepper to taste,

1/4 teaspoon celery seed,

1 pinch of thyme,

1/3 teaspoon fresh onion juice.

All these ingredients are put in a chopping-dish and powdered to a paste or ground in a fine meat-grinder. Put in a mould, tie buttered paper on top and steam nearly 4 hours. Serve with tim-bale sauce.

Timbale Shells

Mix 3/4 of a cup of flour with 1/2 teaspoon of salt; add 1/3 cup of milk and 1 egg, well beaten; when very smooth add 1 tablespoon of oil; dip hot timbale iron in this batter and fry the mixture which clings to the iron in hot lard.

Xalapa Boudins

Mrs. Henry C. Buckner

Six chicken livers boiled 30 minutes. When cold, pound to a smooth paste and rub through a sieve. Boil 1 pint of cream or chicken stock and 1 cup of stale bread-crumbs until as smooth as paste. Then

8 tablespoons of butter, The livers, 1 tablespoon of salt, 1/2 teaspoon of pepper, Dash of red pepper.

When cold, add 3 eggs, beaten very light. Cook in moulds in water at the boiling point, but do not let it boil. When a large mould is used, it will take 1 hour; in the small cups, 40 minutes.

Serve with sauce for Xalapa Boudins.