904. Sweetbreads, A La Conti

After the sweetbreads have been scalded and pressed flat, make about a dozen incisions round the sides of their upper surface with the point of a small knife, in a slanting direction, to the depth of half an inch ; in these incisions insert circular scollops of black truffle, and repeat this so as to form an inner circle in the same manner. Next, prepare the sweetbreads for braizing, placing them upon a bed of thinly-sliced carrot, onion, and celery, covered with thin layers of bacon, layers of the same being placed also over the sweetbreads ; moisten with good white stock, and braize the sweetbreads about twenty minutes. When the sweetbreads are done, drain them on a napkin, and glaze them lightly, without drying the glaze on; when about to dish them up, garnish with a ragout composed of small quenelles of fowl, button mushrooms, cocks'-combs, and kernels, crown the whole with a large truffle, place a crayflsh between each sweetbread, pour some Perigueux sauce (No. 23) under the entree, and serve.

Note. - The sweetbreads may be varied by scolloping, or contiser, one-half with truffle, and the remainder with red tongue, or mixing the latter with green gherkins.

905. Sweetbreads, A La St. Cloud

These should be scalded and pressed in the usual way, and studded over in neat circular order with pieces of black truffle or red tongue, cut out in the form of large hob-nails; then make twelve openings with a blunt wooden skewer in each sweetbread, and introduce in these the nail-like pieces of tongue perpendicularly. Braize them according to the directions for the foregoing, and when done, dish them up with a white Toulouse ragout (No. 187); garnish the entree round the base with a border of small quenelles decorated with truffles, and place a group of trimmed crayfish-tails, previously tossed in a little glaze, colored with lobster-coral; slightly glaze the sweetbreads, and serve.

906. Sweetbreads, A La Parisienne

After the sweetbreads have been scalded and pressed, let them be larded in the following manner: one with shreds of very black truffles, another with shreds of the tip of a red tongue, and the third with some green stalks of parsley; braize them between layers of fat bacon, and moisten with a wine mirepoix (No. 236). When they are done, dish them up against a triangular croustade, garnished with a well-arranged Parisian ragout (No. 203); stick an ornamental silver skewer, garnished with a double comb, a large truffle and a decorated quenelle, in the centre of the croustade, and round the base of the skewer, stud a border of crayfish-tails, slightly glaze the sweetbreads, and serve.

Note. - Sweetbreads may also be served roasted for persons of delicate health, being very nutritious, and easy of digestion. In such cases they may be served with a little plain gravy, Supreme or brown sauce.