Braising and roasting, on account of the articles usually selected for these methods of cooking, are not employed to any great extent in the cooking of Entrées. Sweetbreads and veal, in a few fancy forms, and birds, occasionally, are about the only articles which call for braising. Thick slices of onion and carrot, browned on both sides in clarified butter, are set into a receptacle of a size appropriate to the

Thees to be cooked; on these are disposed the use at or birds browned on all sides in hot fat; above Rulese are set more vegetables prepared as before and a little veal broth is added. Now cover the dish and set it over a moderate fire to simmer very gently until the stock is reduced to a glaze; then add a little more stock and let reduce a second time to a glaze; then add stock to half cover the articles, set the lid in place and let cook in the oven until tender and no longer. Baste frequently with the liquid. Sweetbreads should be blanched before being browned in the fat. The repeated reducing of the stock to glaze is a necessary procedure, to secure a proper result. Meat basted with concentrated glaze is much more moist than that basted with ordinary broth. Veal broth, on account of its gelatinous nature, is preferable, no matter what the braised article may be.