Patties Of Scrambled Calf's Sweetbreads

Prepared sweetbreads cut into small dice, seasoned with salt, pepper, lemon juice and chopped parsley, mixed into beaten eggs with a little cream, scrambled in butter but kept soft, (best when scrambled to order) filled into hot patty shells and served with a little Veloute sauce poured around.

Cutlets Of Calf's Sweetbreads With Vegetables

The croquette mixture (see Calf's Sweetbread Croquettes with Peas) when cold, cat out and shaped like small lamb chops, with a piece of macaroni to represent the bone, breaded and fried; served with a border of Julienne vegetables mixed into Hol-landaise sauce, (called, SWEETBREAD CUT-LETS a la NIVERNAISE).

Calf's Sweetbreads With Financiere Ragout

Prepared sweetbreads split and seasoned with salt, pepper and nutmeg, rolled in flour, sauteed in butter, taken up, kept hot in glaze, served on fancy croutons surrounded with a garnish of cock's combs and kernels, button mushrooms, small quenelles and truffles, all made hot in a rich Madeira sauce, (called SWEETBREAD SAUTE a la FINANCIERE).

Calf's Sweetbreads In Cases

Prepared sweetbreads cut in small dice, seasoned with salt and red pepper, made hot in Veloute sauce, filled into paper cases, sprinkled with fresh bread crumbs and melted butter, arranged on a baking sheet and very quickly browned in the oven or with a salamander and served.

Vol-Au-Vent Of Sweetbreads And Mushrooms

The preceding with the addition of an equal quantity of cut and sauteed mushrooms, filled into a good sized puff paste patty shell with a cover placed on and served.

Timbale Of Calf's Sweetbreads

Prepared sweetbreads larded and braised, allowed to become cold, then cut in thin slices. A rich forcemeat of cooked chicken and mushrooms well seasoned, the sweetbreads and force-meat filled into timbale molds in alternate layers; when full, moistened with the reduced and strained braise, the opening covered with the same short paste as the molds are lined with, baked, turned out; served with a Madeira sauce containing a little chopped parsley and some mushroom tops, poured over and around.

Bouchees Of Calf's Sweetbreads

For recipe see heading of "Bouchees".

Brochette Or Attereaux Of Calf's Sweetbreads

For recipe see "Brochette"

Garnished Braised Calf's Sweetbreads

Prepared sweetbreads larded with seasoned strips of bacon, then arranged in a sautoir on a bed of thinly sliced vegetables, with bay leaves and one or two cloves, covered with thin slices of bacon, moistened with stock, covered with buttered paper, lid put on and braised quickly for half an hour with frequent basting; when done, the lid, paper and bacon removed, then put back into the oven to dry the glaze on top of the sweetbreads, taken up, the braise strained and skimmed, then poured to a mixture of diced red tongue, truffles, mushrooms and chicken breast, little Madeira wine and sauce then added; the sweetbreads served on toast surrounded with the garnish, (called, SWEETBREADS BRAISED a la MONT-GLAS).