Sweetbreads Alice

(Fillipini)

6 "heart" sweetbreads Lardoons of pork 1 teaspoonful of salt ½ teaspoonful of paprika Grating of nutmeg 1½ cups of cream

2 cups of milk 12 mushroom caps 1 tablespoonful of butter 1 teaspoonful of flour 6 rounds of toast

Clean and blanch the sweetbreads as usual, but cook for only five minutes. With fine larding needle draw four lardoons of fat pork into each sweetbread, lay them, side by side, in a covered baking dish and sprinkle in the seasonings; add the milk and cream, cover the pan and heat to the boiling point. Let simmer ten minutes, then add the mushroom caps, nicely peeled, and let cook fifteen minutes. Cream the butter and beat the flour into it; dilute with a little of the hot liquid, stir smooth, then stir into the dish, taking care to keep the sweetbreads whole. The rounds of toast must be of a size to fit under a mushroom bell. Set each round of toast upon a round egg "shirrer," and on each slice set a sweetbread and two mushroom caps, then put the "bells" in place. Pour the sauce into the shirrers around the bells, thus sealing the contents beneath them. Let the dishes stand on top of the stove till the sauce boijs, then cook in the oven ten minutes. Send to the table without removing the bells.

Sweetbreads, Sauted, Sauce Bearnaise Tomatee

Blanch the sweetbreads by recipe given in Chapter II. When about ready to serve, have ready in a frying pan hot bacon fat (mild cured) or butter. Lay in the sweetbreads, and cook until browned on one side, then turn and cook on the other side. Or brush over the sweetbread with bacon fat or butter and broil over a gentle fire, turning often and basting with fat occasionally. Set on a hot platter. Surround with little piles of cooked and buttered vegetables, and serve the sauce in a dish apart. A little of the sauce may be poured over flowerets of cauliflower placed between the groups of vegetables.

For the sauce "Bearnaise Tomatée" see chapter on sauces.

Braised Sweetbreads, With Macaroni

2 pairs of sweetbreads Lardoons of pork or ham 1 small carrot and 1 small onion sliced 1 branch parsley melted butter 1 cup of broth ¾ cup of macaroni

3 tablespoonfuls of butter

3 tablespoonfuls of flour

1 cup of rich brown stock

½ cup of tomato puree

1 teaspoonful of red pepper pulp

1 teaspoonful of horseradish

1 teaspoonful of salt

½ cup of Parmesan cheese

Cleanse and blanch the sweetbreads, but let them cook only five minutes. Draw lardoons of pork or ham into each. Put the trimmings from the lardoons into an agate dish, add the sliced vegetables, and upon these lay the larded sweetbreads, baste with melted butter and let cook six or eight minutes; add the broth, cover, and let cook in the oven about forty minutes. In the meantime cook the macaroni, broken in inch lengths, until tender, then finish blanching. Make a sauce of the other ingredients, adding the horseradish and pepper, then the macaroni and cheese. Lift the macaroni with two forks to mix it thoroughly with the sauce and cheese, then when very hot turn it on to a hot dish and set the sweetbreads above it. Or, serve the sweetbreads on plates in individual nests of macaroni.