The century cook book

then moistened and covered with light broth; it must remain in the liquid from 6 to 7 hours, on a very moderate fire, with hot ashes on the lid. When three parts done, it is drained, to trim it underneath; then put back into the pan, with the stock, strained, skimmed, and mixed, with a little white wine; it must be finished thus in the good succulent, richly colored stock. It is dished up on a piece of cooked meat; this must be cooled under a press, trimmed to the required size, warmed, and placed at the bottom of the dish. This foundation relieves the aspect of the piece, and facilitates the dishing up of the garnishes. The piece of beef is represented, carved in slices, surrounded with a garnish of fine, fresh, and tender vegetables, divided into bunches; this garnish may also be composed of green peas, French beans, cauliflowers, young carrots, glazed turnips; but too many kinds should not be used. Then the piece is dished up, and glazed with a brush; it is ornamented with three different vegetables, and skewers; the liquid in which it has been cooked is sieved, skimmed, thinned, and mixed with a few spoonfuls of Espagnole and tomato sauce. This sauce is served in a sauce boat, hot. Sweet Breads a La Colbert. This is a simple and good meat entree, which can very well be served at a dinner, especially if there are several hot entrees. To prepare this entree, some large sweetbreads, blanched or cooled under press, then cut in two; the two parts are then well trimmed, seasoned, floured, dipped in beaten eggs, bread crumbed, and fried in a saucepan with clarified butter; they must be of a nice color. Just before serving, the scollops are dished in a circular order, on a coat of forcemeat, poached on a dish, the cavity of the circle is garnished with green peas, plain boiled after the English fashion, well drained and well shaken together, off the fire, with a pat of Artistic Cookery 211 fine butter. The sweetbreads, and the bottom of the dish, are mashed with a Colbert sauce, the remainder of which is served in a sauce boat. Lambs' Brains a L'ltalienne. This is a meat entree which is often served in France, Italy, and England. These entrees must always be dished with a certain elegance; if not, they sink into the order of common entrees. To prepare this entree, some large and beautiful lamb's brains must be chosen, and the skin removed without affecting their shape; when well cleaned and blanched, they are cooked in a good stock with wine. The entree is dished up on a pate-chaud case, well pinched, and baked to a nice color; but its interior is filled with common force-meat; the force meat is poached in the stove, or at the entrance of the oven. The brains are dished in a circular order, on the border of the crust, placing alternately between them a pretty crouton of pickled tongue, cut in the shape of a cock's-comb; the cavity of the circle is garnished with a puree of artichoke bottoms; over this puree is poured a little melted glaze, the croutons are also glazed, the brains are mashed with a little good veloute sauce, the remainder is served in a sauce boat.