32. Sweetbreads Braises, Bearnaise Sauce

Six blanched sweetbreads, half a medium, sliced carrot, half ditto sliced onion, half a sliced leek, half a branch chopped celery, half a branch parsley, one clove, one fine, ripe, chopped tomato, two allspices, half bay leaf, one saltspoon thyme, half ounce chopped lard.

Melt a teaspoon butter in a saucepan large enough to easily hold the breads, add the lard, as well as all the other articles, and braise on the fire for ten minutes, mixing well once in a while. Lay the sweetbreads on top and sprinkle over them a teaspoon salt. Pour in cold water up to half the height of the sweetbreads. Cover them with a piece of buttered paper. Then as soon as they come to a boil, place them in the hot oven for thirty minutes. Remove and dress on a hot dish. Strain the gravy over the breads and serve with the Bearnaise sauce in a bowl separately.

33. How To Blanch Sweetbreads

Clean and neatly trim three pairs fine, heart sweetbreads. Soak them for two hours in cold water, changing the water three times. Remove from the water, drain well, and then plunge into boiling water with a teaspoon salt for five minutes. Remove, drain thoroughly, cover with a napkin, and they will be ready to use.

34. Sauce Bearnaise

Four small, sound, peeled and finely chopped shallots, one branch very fresh, chopped tarragon, two tablespoons good white-wine vinegar, two raw egg yolks, two and a half ounces hot fresh melted butter and one teaspoon freshly crushed white or black whole pepper.

Place shallots, tarragon, vinegar and pepper in a small saucepan and reduce on a slow fire to one-half the quantity. Press it through a napkin into another small saucepan. Add the two egg yolks, briskly mix with the whisk, with the pan on the corner of the range, for four minutes, without allowing to boil. Gradually add the hot melted butter, continually mixing meanwhile and keeping the pan on the corner of the range. Season with a saltspoon salt and half a saltspoon cayenne pepper. Mix well again for a minute. Add half teaspoon finely chopped parsley. Mix well and serve as directed.

35. Green Peas, Canned

Thoroughly drain a pint of canned green peas; then plunge them into a small saucepan with a pint of boiling water for two minutes. Drain well through a strainer and replace them in the saucepan; add one tablespoon good butter," half teaspoon salt, one teaspoon powdered sugar and one saltspoon white pepper. Shuffle or toss them well in the pan without cooking again. Pour them into a hot, deep dish and serve.

36. Punch Francaise

Place in a small saucepan half a gill good rum, eight ounces granulated sugar, the grated rind of a sound orange and the grated rind of a very sound lemon, as well as the juice of two oranges, two lemons, and half a teaspoon vanilla essence (see for its preparation No. 3232).

Have in a small teapot a tablespoon green tea; pour over it a pint of thoroughly boiling water and allow to infuse for ten minutes. Strain the tea through a clean cloth into the preparation and thoroughly mix; set the pan on the fire and let come to a boil. Remove from the fire, strain the punch through a cloth into a small freezer and let thoroughly cool off. Carefully cover it, place the freezer in a wooden tub with plenty chopped ice mixed with rock salt and then freeze for twenty minutes. Carefully wipe off the salt water from the top of the cover, remove the cover, then divide the punch into six sherbet glasses and serve.