No. 193. Sweetbread Fillets, Bake

$1,06.

A : 11/2 lbs. sweetbreads, blanched and made into 6 fillets (see Fillets), dust with salt and pepper and roll in flour : B : 3 or 4 slices bacon, or have fillets larded ; C : 2 tbsps. butter in bits, 1/2 c. stock ; D : Orange Sauce No. 254 (Orange Sauce, for Game).

Put B in baking-pan, cover with A, add C, bake 1/2 an hour, basting frequently, serve with sauce from pan poured over, or omit B, add. juice of 1 orange to C, and serve with 1).

No. 194. Sweetbread Fillets, Broiled

$1.00.

A : 11/2| lbs. sweetbreads, blanched and made into 6 fillets, and 6 whole large mushrooms ;

B : 2 tbsps. melted butter or oil, 1/4 tsp. salt, dash pepper and cayenne ;

C : Maitre d'Hotel Sauce No. 248 (Maitre d'Hotel Sauce).

Dip A into B, run on skewers alternately with mushrooms, broil 10 m., serve with C poured over.

No. 195. Sweetbread Fillets, Glazed

$1.05.

A: 11/2 lbs. sweetbreads, larded and made into 6 fillets, 1 small carrot and 1 onion, sliced, 1 bay-leaf, 1 sprig pars-ley, 1/4 tsp. salt, dash pepper, 1 c thick stock ;

B : .Mushroom Sauce No. 250 (Mushroom Sauce).

Put A in baking-pan, hake uncovered until stork is absorbed, basting often. Serve with B.

No. 196. Sweetbread Fillets, Fried or Sauted

$1.18.

A : 11/2 lbs. sweetbreads, blanched (see page 70) and made into 6 fillets ;

B : 1 slice onion, 3 mushrooms, 1 tsp. parsley, all minced fine, 1 tbsp. lemon-juice, 2 drops Kitchen Bouquet ; C : Tomato Cream Sauce No. 260 (Tomato Cream Sauce).

Boll A in flour, saute in butter or bacon, add B, serve with fat from pan and cover with large mushrooms, broiled or sauted, or egg, crumb, and fry and serve with C poured around.

No. 197. Sweetbread Fillets au Parmesan, Fried

$1.10.

A : 11/2 lbs. blanched sweetbreads, made into 6 fillets ;

B : 1 tbsp. melted butter, 2 tbsps. Parmesan cheese, 1/2 tsp. salt, dash cayenne ; C : Tomato Sauce No. 259 (Tomato Sauce).

Dip A into B, crumb, egg and crumb and fry in hot fat. Serve with C.

No. 198. Sweetbreads and Mushrooms in Fontag

70 cts. Croustades or Vol au Vents.

A : 11/2 cs. blanched sweetbreads, in small pieces, \ c. fresh mushrooms, sauted in butter ;

B : 2 tbsps. butter and 3 tbsps. flour, cooked thoroughly, add 3/4 c. highly seasoned chicken or white stock, 1/2 c. cream, 1/4 tsp. each salt and paprica; '

C : 1 egg-yolk, beaten, 1/4 c. sherry.

Cook B, when boiling add A, simmer in double boiler 20 m., add C and fill Pontage Croustades No. 224 (Fontage Croustades, or Swedis) or Vol au Vents No. 541 (Puff Paste). •

No. 199. Sweetbread Ragout

65 cts.

A : 1 c. blanched sweetbreads, \ c. mushrooms, sliced, 1 truffle and one chicken liver, cut into dice, 1 cockscomb, cut into small pieces ;

B : 2 tbsps. butter and 3 tbsps. flour, browned, 11/2 cs. stock ; C : 6 small Chicken Quenelles No. 176 (Chicken Quenelles), 3 tbsps. Madeira.

Cook B, add A, when boiling add (', and serve in a large vol au vent of Puff Paste No. 541 (Puff Paste).

Cockscombs may be bought in jars at 85 cts., and are an Italian dainty.