High-class cookery recipes

Steep the sweetbread in water for an hour. Then blanch it and press it slightly between two dishes. When cold, cut away the sinewy fat and lard it. Place the sweetbread in a stewpan with the vegetables and stock, cover with buttered paper, and braise carefully for twenty or thirty minutes. Then take it out of the stewpan, place it on a baking sheet, baste it well with its own liquor, and put it in the oven to brown. Serve on the block of fried bread, sauce round, and garnish with the quenelles and mushrooms. Ris de Veau a la Supreme. Ingredients. Two heart Sweetbreads. Half a pint of Button Mushrooms. One quart of Chicken or Veal Stock. Lemon -juice. Nutmeg. Seasoning. Half a pint of Cream. Vegetables. Well wash the sweetbreads and cover them with cold water, add one tablespoonful of salt, and put them on the fire to boil for ten minutes. "Wash them again in cold water, and press them under a weight until cold ; then take out the gristle, put them in a stewpan, and cover them with stock in which is a little vegetable, carrot, celery, onion, and small bouquet garni. Cover with a buttered paper and simmer gently about three-quarters of an hour; prepare the mushrooms, and with the trimmings of the mushrooms, the butter, flour, and stock, make a sauce, and let it well boil, then add the cream, lemon-juice, and seasoning. Strain the sauce and add mushrooms. Dish the sweetbreads on a croustade of fried bread, and cover with the sauce. An addition of green peas or haricots verts is an improvement, and the sweetbreads may be first larded with bacon or truffles. If larded they must be glazed with a little of the stock they were cooked in, and the sauce poured round, not over them. Rognons a TEpicurienne. Ingredients. Four Sheep's Kidneys. Two ounces of Butter. Half a pound of Quenelle Meat. One teaspoonful of chopped Onion. One teaspoonful of chopped Mushrojms. Salt and Pepper. Lemon-juice. Half a pint of Brown Italian Sauce. Small Quenelles or Mushrooms to garnish. Split the kidneys, remove the white skin, and saute them with the butter, onion, mushrooms, lemon-juice, and a little pepper and salt. Butter eight small oval moulds, and line them with the quenelle meat. Place half a kidney in each, and steam slowly for twenty minutes. Turn out carefully. Pour the Italian sauce over, and garnish with the quenelles or mushrooms. Rognons aux Croutes. Ingredients. Four Kidneys. Two ounces of Butter. Two ounces of chopped Ham. One tablespoonful of chopped Parsley. Half pint of good Stock. Fried Bread. Salt. Bacon. Skin the kidneys and cut them open, put them in a stewpan with the butter, ham, parsley, stock, and a little salt. Let them cook for five minutes, then dish them up on rounds of fried bread ; reduce the gravy to one gill, strain it and pour it over them, serve with some nice little pieces of fried bacon round. Croquettes a la Victoria. Ingredients. One gill of Supreme Sauce. Half a Chicken, minced. Half a Sweetbread „ Six Truffles Six Mushrooms „ Three Eggs.