Prepare six sweetbreads, as in No. 602, and serve with half a pint of hot Financiere sauce (No; 246).

604. Sweetbreads Braised With Sorrel

The same as for No. 602, adding half a pint of hot puree of sorrel (No. 974).

605. Sweetbreads Braised Au Salpicon

The same as for No. 602, adding half a pint of hot salpicon (No. 256).

606. Sweetbreads A La Soubise

The same as for No. 602, adding half a pint of hot soubise (No. 250).

607. Sweetbreads Braised, With Spinach

The same as for No. 602, adding half a pint of hot spinach (No. 943).

608. Sweetbreads A La Sauce Duxelle

The same as for No 602, adding half a pint of hot duxelle sauce (No. 189).

609. Sweetbreads Braised, With Mushroom Sauce

The same as for No. 602, adding half a pint of hot mushroom sauce (No. 230).

610. Sweetbreads Braised A La Sauce Bearnaise

The same as for No. 602, adding half a pint of hot Bearnaise sauce (No. 166).

611. Sweetbreads Braised Aux Cepes

The same as for No. 602, adding half a pint of hot cepes.

612. Sweetbreads Braised Aux Gourmets

The same as for No. 602, adding half a pint of hot gourmet garnishing (No. 241).

613. Sweetbreads Braised A La Parisienne

The same as for No. 602, adding half a pint of hot Parisienne garnishing (No. 240).

614. Sweetbreads Braised A La Godard

The same as for No. 602, adding half a pint of hot Godard garnishing (No. 238).