Comprising Sweetbreads, larded, with Stewed Peas, Ac. a' la Monarque.

a' la Conti.

Sweetbreads, larded, d la St. Cloud. a' la Parisienne.

902. Sweetbreads Larded, With Stewed Peas

ThRee heart sweetbreads generally suffice for a dish. They must be procured quite fresh, otherwise they are unfit for table, and should be steeped in water for several hours, and the water frequently changed; the sweetbreads are then to be scalded in boiling water for about three minutes, and immersed in cold water for half an hour; after which they must be drained upon a napkin, trimmed free from any sinewy fat, and put between two dishes to be slightly pressed flat, and then closely larded with strips of bacon in the usual manner. The sweetbreads must next be placed in a deep sauta-pan on a bed of thinlv-sliced carrot, celery, and onions, with a garnished faggot of parsley and green onions placed in the centre, and covered with thin layers of fat bacon. Moisten with about a pint of good stock, place a round of buttered paper on the top, cover with the lid, and after having put the sweetbreads to boil on the stove-fire, remove them to the oven or on a moderate fire (in the latter case live embers of charcoal must be placed on the lid), and allow them to braize rather briskly for about twenty minutes - frequently basting them with their own liquor. When done, remove the lid and paper covering, and set them again in the oven, to dry the surface of the larding; glaze them nicely, and dish them up on some stewed peas (No. 1115).

* Sweetbreads, or Pancreas, are the two white glands found in calves; the one being placed immediately below the throat, and the other, of a rounder form, lying nearer the heart; hence they are designated heart and throat sweetbreads: the former is the most delicate, and when in perfection, is white and fat; the latter is of an elongated form, not so fat as the other, and is only used for secondary purposes.

Sweetbreads, prepared in this way, may also be served with dressed asparagus peas, French-beans, scollops of cucumbers, braized lettuces, celery, Macedoine of vegetables, Jardiniere, and also with every kind of vegetable puree described in this work.

To raise the sweetbreads above the garnish or sauce served with them, it is necessary to place as many foundations as there are sweetbreads in the dish ; these may be made, either by boiling some rice in broth until it becomes quite soft, then working it into a paste ; after this has been spread on a dish about an inch thick, a circular tin-cutter must be used to stamp it out. They may also be prepared from veal force-meat, or even fried croutons of bread will serve the purpose.

903. Sweetbreads, A La Monarque

These must be larded and braized as the foregoing; then cut a kind of pillar out of a piece of stale bread, of angular shape, about three inches high, each side of the angle measuring about two inches ; this should be fried in hog's lard, of a bright-yellow color, and stuck in a perpendicular position in the centre of the dish with a little paste made of flour and egg. The sweetbreads are to be so arranged as to have one end resting up against this croustade, and between each a decorated minion fillet of fowl is to be placed; crown the top with a row of white double cocks'-combs, stick in an ornamental silver skewer garnished with a large cocks'-comb, a mushroom, a large crayfish, and a truffle; pour a Financiere ragout (No. 188) round the entree, and serve.