No. 200. Sweetbread Timbales, Fried

6 5 cts.

A: 1 c. blanched sweetbreads, chopped fine (see Tim-bales) ;

B: 1 tbsp. butter, 1/2 c. fine bread-crumbs soaked in 1 tbsps. cream, 1/4 tsp. salt, dash cayenne and nutmeg, 2 egg-yolks ;

C : 1/2 c. cream, 2 egg-whites, beaten stiff; D : 1 tbsp. butter, 3 tbsps. flour; cools thoroughly, add 2 cs. thick chicken-stock, 1/2 c. minced chicken, 1/2 tsp. salt, dash cayenne, 4 egg-yolks, beaten thick.

Mix B, add A, fill timbale or ring-moulds : proceed as directed for Timbales. When cold, dip in 1), mixed thoroughly, crumb, egg, and crumb, and plunge into very hot Eat.

No. 201. Sweetbreads and Truffles, i

60 cts.

Croustades.

A : 1/2 lb. sweetbreads, blanched, 4 truffles, cut in dice ;

B : Bechamel Sauce No. 233 (Bechamel Sauce, for Meats and Poultry) ;

C : Bread Croustades No. 222 (Bread Croustades), or Fontage Croustades No. 224 (Fontage Croustades, or Swedis) ;

D: 1/2 c. fine bread-crumbs, sauted in 1 tbsp. butter, 1 tbsp. Parmesan cheese.

Saute A slightly in butter, add to B ; when boiling, till C, cover with D, and brown slightly.

No. 202. Tongue Fillets, Broiled or Fried

23 cts.

A: 3 lambs' tongues, boil in stork with 1 tbsp. lemon-juice, 2 hours ;

B : 2 tbsps. melted butter, 1/4 tsp. salt, dash cayenne; C : Tomato Sauce No. 259 (Tomato Sauce).

Skin and press A ; when cold, split in two lengthwise, dip in B, and broil, or egg, crumb, and fry in hut fat. Serve with C.

No. 203. Tongue Salmi Ragout

20 cts.

A : 2 cs. tongue-meat (see Ragouts) ;

B : Madeira Sauce No. 247 (Madeira Sauce), and 1 doz. stoned olives or

Pirn Olas; 1 tsp. Worcestershire sauce.

Cook B, add A, and serve. Pirn Olas are olives stuffed with sweet red pepper.

No. 204. Tripe Ragout with Celery

30 cts.

A : 1 lb. tripe, cut into strips ;

B : 1/2 onion, sliced and cooked in 1 tbsp. beef-drippings or butter;

C : 1 c. strained tomatoes, 1/2 tsp. salt, dash cayenne ;

D : 1 c. celery, cut in 1-inch sticks.

Add A to B, cook 10 m., add C, simmer \ hour, add D, simmer until celery is tender. Serve sprinkled with Parmesan cheese.

No. 205. Veal Croquettes

35 cts.

A: 2 cs. veal, or 1 c. veal and 1 c. raw oysters, cut fine, or 11/2 cs. veal and 1/2 c. boiled rice ;

B : 2 tbsps. butter and 4 tbsps. flour ; cook thoroughly, add 1/2 c. thick veal-stock, 3/4 c. cream or milk, 1/4 tsp. salt,

1/4 tsp. paprica;

C : 1/2 tsp. onion-juice, 1 tsp. parsley, minced ; grating lemon-peel, dash nutmeg, 1 tbsp. tomato catsup.

Cook B, add A ; when boiling, add C, and proceed as directed in Croquettes.

No. 206. Veal Ragout au Parmesan

55 cts.

A : 2 lbs. lean, raw veal, cut in small pieces, roll in flour and brown in 1 tbsp. butter, add 1 qt. hot water,

1/2 tsp. salt, 1/2 tsp. paprica;

B : 1/2 can tomatoes ;

C : 1/2 package hot, boiled spaghetti;

D : 1/4 c. Parmesan cheese.

Simmer A 2 hours, add B, cook 1/2 an hour, add C. Serve, sprinkled with D.

No. 207. Veal or Lamb Timbales

20 cts.

A: 1 c. cooked veal or lamb, minced fine ;

B : 1 tbsp. butter, 1/2 c. bread-crumbs, soaked in 4 milk, 2 egg-yolks, well beaten, 1/4 tsp. salt, dash and nutmeg, 1 tsp. parsley, and 1/2 tsp. chives, minced ; C : 3/4 c. cream, 2 egg-whites, beaten stiff.

Mix B over fire ; when hot, add A, then fold in C, and proceed as directed in Timbales.