Soak the sweetbreads for two hours in lukewarm water, and blanch by putting* them for two or three minutes into boiling water. Drain well. Melt the butter in a stewpan, put in the sweetbreads and let them become a very light golden brown ; be very careful not to overfry them. Add the lemon rind, herbs, and stock (warm), and stew gently till quite tender, about an hour. Take them out and keep them hot. Strain the stock, thicken it with the flour, add the cream, pepper and salt, and lemon juice. b9 Dish the sweetbreads in a circle, pour over the sauce. Garnish with a Httle truffle, tomato, or parsley. Calves' sweetbreads can be cooked in the same manner, but will require longer time. Timbale de Veau aux Champignons. Cooked veal (chopped finely) 6 oz. Cooked ham or tongue (chopped finely) 2 oz. Panada 6 oz. Eggs 2 (large). Butter I oz. Seasoning.✪ Timbale de Veau aux Champignons Pound the meat well with the panada, add the butter and the eggs (singly), pounding well all the time, season to taste. Pass through a wire sieve. Have ready a well buttered mould, ornamented with chopped ham or tongue. Partly fill the mould with the meat mixture (using a forcing- bag and a plain pipe). Make a space in the centre with a spoon dipped in hot water ; fill in with a mushroom puree, as below. Steam gently about three-quarters of an hour. Turn out and serve round a good Bechamel or Veloute sauce. Panada. Put one ounce of butter, half a pint of water, and salt in a saucepan ; when boiling, stir in, off the fire, five ounces of flour ; beat well, and cook until the paste becomes firm and leaves the sides of the saucepan. Mushroom Puree. Chop small a quarter of a pound of mushrooms, cook them over the fire in one ounce of butter for five or six minutes, then add one tablespoonful of cream, and the same of bread crumbs. Season to taste. Turn out to cool before using. Croustades D'oeufs en Surprise. Prepare six or seven small croustades of bread, about two and a half inches in diameter, using a round cutter, re- move the centre with a smaller cutter. Dip each croustade 70 into thin cream, drain, egg and crumb them and fry a golden colour. Mask the inside of each croustade with a quenelle mixture of potted beef or chicken, place inside a small egg" which has been poached in a buttered dariole (set in a tin of hot water and placed in the oven). Cover the egg with more quenelle mixture, using a rose forcer for the purpose, and set in the oven from about five to ten minutes to get quite hot. Sprinkle with hard-boiled yolk and white of egg. Take half a pound of finely minced chicken or potted beef, pound well, and mix with it a thick sauce, made of one ounce of butter, one ounce of flour, half a gill of stock, and one egg ; season to taste and pass through a sieve. Chicken would require about a tablespoonful of cream adding to it, being of a drier nature than the potted beef. Tomatoes 3 or 4. Eggs (beaten) 2 or 3. Milk I tablespoonful. Butter I oz. Pepper and salt. Chopped parsley.

AI-modernized reading of the original text

Soak the sweetbreads for two hours in lukewarm water, and blanch by putting them for two or three minutes into boiling water. Drain well. Melt the butter in a stewpan, put in the sweetbreads and let them become a very light golden brown ; be very careful not to overfry them. Add the lemon rind, herbs, and stock (warm), and stew gently till quite tender, about an hour. Take them out and keep them hot. Strain the stock, thicken it with the flour, add the cream, pepper and salt, and lemon juice. b9 Dish the sweetbreads in a circle, pour over the sauce. Garnish with a little truffle, tomato, or parsley. Calves' sweetbreads can be cooked in the same manner, but will require longer time. Timbale de Veau aux Champignons. Cooked veal (chopped finely) 6 oz. Cooked ham or tongue (chopped finely) 2 oz. Panada 6 oz. Eggs 2 (large). Butter I oz. Seasoning. Pound the meat well with the panada, add the butter and the eggs (singly), pounding well all the time, season to taste. Pass through a wire sieve. Have ready a well buttered mould, ornamented with chopped ham or tongue. Partly fill the mould with the meat mixture (using a forcing- bag and a plain pipe). Make a space in the centre with a spoon dipped in hot water ; fill in with a mushroom puree, as below. Steam gently about three-quarters of an hour. Turn out and serve round a good Bechamel or Veloute sauce. Panada. Put one ounce of butter, half a pint of water, and salt in a saucepan ; when boiling, stir in, off the fire, five ounces of flour ; beat well, and cook until the paste becomes firm and leaves the sides of the saucepan. Mushroom Puree. Chop small a quarter of a pound of mushrooms, cook them over the fire in one ounce of butter for five or six minutes, then add one tablespoonful of cream, and the same of bread crumbs. Season to taste. Turn out to cool before using. Croustades D'oeufs en Surprise. Prepare six or seven small croustades of bread, about two and a half inches in diameter, using a round cutter, remove the centre with a smaller cutter. Dip each croustade into thin cream, drain, egg and crumb them and fry a golden colour. Mask the inside of each croustade with a quenelle mixture of potted beef or chicken, place inside a small egg which has been poached in a buttered dariole (set in a tin of hot water and placed in the oven). Cover the egg with more quenelle mixture, using a rose forcer for the purpose, and set in the oven from about five to ten minutes to get quite hot. Sprinkle with hard-boiled yolk and white of egg. Take half a pound of finely minced chicken or potted beef, pound well, and mix with it a thick sauce, made of one ounce of butter, one ounce of flour, half a gill of stock, and one egg ; season to taste and pass through a sieve. Chicken would require about a tablespoonful of cream adding to it, being of a drier nature than the potted beef. Tomatoes 3 or 4. Eggs (beaten) 2 or 3. Milk I tablespoonful. Butter I oz. Pepper and salt. Chopped parsley.

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