Sweetbread And Mushroom Patties

Soak a sweetbread in cold water, blanch it in boiling water, take it out, drain, trim, remove the skin, fat and gristle. Put it in a saucepan and pour on sufficient water to cover; and boil for about fifty minutes, then remove it, drain, and cut up into pieces about one-half an inch thick. Wash thoroughly eight or ten large peeled mushrooms, put them into a saucepan with one-half an ounce of butter and one teaspoonful of lemon juice. Add a small quantity of salt and pepper, cover the saucepan and cook slowly for about twenty minutes. Put one ounce each of butter and flour into the saucepan, mix together thoroughly, pour in one teacupful of rich stock and boil for a few minutes, stirring continually. Then add one tablespoonful of cream, also the mushrooms and sweetbread. Sprinkle over salt and pepper to taste and turn the mixture out to cool. Have ready a dozen small patty pans well buttered and lined with a rich puff paste, fill them with the sweetbread mixture, cover with more of the paste, brush over the top with a well beaten egg, put them into a moderate oven, and bake for twenty or twenty-five minutes; then remove, and serve without delay.

Sweetbread Pie, Financiere

Butter a pie mould and line it with short paste. Mix some sweet herbs with a sufficient quantity of raw chicken forcemeat and put a layer of it at the bottom; fill the pie with collops of calf's or lamb's sweetbreads that have been fried with herbs, put in another layer of the forcemeat, lay a flat of paste on the top, moisten the edges and press them together, trimming round evenly; brush the top over with a paste brush dipped in beaten egg, cover with a sheet of paper and bake for an hour and a quarter in a moderate oven. Shape out of some veal forcemeat fifteen quenelles and poach them in salted water. Lard a lamb's sweetbread, braise and glaze it with some fowls' livers, truffles, cockscombs and button mushrooms. Prepare a garnishing. When cooked take the pie out of the oven, take off the top round of paste and the top layer of forcemeat, slip the pie onto a hot dish and pour into it some brown sauce that has been reduced with a little Madeira. Arrange the garnishing in the center, placing the sweetbread on the top, put the quenelles on the rim, and serve the pie while hot with a sauceboatful of Madeira sauce.

Sweetbreads, Piedmontese

Boil two or three sweetbreads, drain and let them get cold, then cut them into slices broadwise. Season the slices of sweetbread, place them in a sautepan with some clarified butter and fry until they are slightly browned on both sides. Drain the butter off the sweetbreads, pour in a little white wine and boil it till reduced; add a small quantity of white sauce, keep the pan over the fire for a few minutes, then put in ten or a dozen thinly sliced raw truffles; move the saucepan to the side of the fire and keep it covered. Boil three-fourths of a pound of well-washed rice, turn it into a buttered border mould and keep it in a hot closet for ten minutes. When set turn the border of rice out of the mould onto a hot dish, pour the sweetbread mixture in the center, and serve it while very hot.