gradually one cup milk. Reheat sweetbreads and peas in sauce, and just before serving add one-half cup cream. Sweetbreads, Spanish Style Parboil one pair sweetbreads, and cut in slices. Cook two tablespoons butter, with one-half shallot finely chopped, one-fourth green pepper, freed from seeds and finely chopped, and two tomatoes, skinned and cut in pieces, ten minutes. Add one cup cold boiled potatoes, cut in cubes, and the sweetbreads. Season with salt and pepper. Sweetbreads and Bacon Cut thin slices of bacon in strips. Put into a hot blazer, and fry until brown. Remove bacon, and use fat in pan for saut&ng sweetbreads. Parboil sweetbreads, and cut in one-third inch slices. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saut6 until deli- cately browned. Drain and serve with bacon. Sweetbreads with Tomato Sauce Parboil sweetbreads, cut in one-third inch slices, and dip in crumbs, egg and crumbs. Put into a hot, buttered blazer, and saut6 until delicately browned, using enough butter to pre- vent burning. Serve with Tomato Sauce. IOI Chafing Dish Possibilities Tomato Sauce Cook one cup canned tomatoes with one tea- spoon sugar, one-eighth teaspoon pepper, and a bit of bay leaf, five minutes. Strain and add one-half cup brown stock. Brown two table- spoons butter, add three tablespoons flour✪ Sweetbreads with Peas, and pour on gradually the liquid. Season with salt. Sweetbreads with Asparagus Tips Prepare and saute one pair sweetbreads. Melt two tablespoons butter, add two tablespoons flour mixed with one-fourth teaspoon salt and a few grains of pepper. Pour on gradually one cup milk, then add one cup asparagus tips✪ Sweetbreads with Asparagus Tips, rinsed and drained. Pour around sweetbreads just before serving. Sweetbreads, Olive Sauce Prepare and saute one pair sweetbreads. Cook two tablespoons butter with one teaspoon finely chopped onion, until slightly browned. Add three tablespoons flour, and cook until well browned. Pour on gradually one cup brown stock, then add one dozen olives from which the stones have been removed✪ Sweetbreads, Olive Sauce. Cook three minutes, season with salt and pepper, and pour around sweetbreads. 102 WITH THE EPICURE 103 Not all on books their criticism waste : The genius of a dish some justly taste, And eat their way to fame Young i 04 XIII WITH THE EPICURE Stewed Frogs' Legs CLEAN and trim one dozen frogs' hind legs. Melt two and one-half tablespoons butter, add frogs' legs, and cook five minutes. Dredge with two tablespoons flour, and pour on gradu- ally three-fourths cup chicken stock ; cover, and simmer twelve minutes. Add one-fourth cup cream✪ Stewed Frogs' Legs, and season with salt and pepper. Fried Frogs' Legs Clean and trim one dozen frogs' hind legs✪ Fried Frogs' Legs. Season with salt and pepper, roll in crumbs, egg and crumbs, and saute in a hot blazer, using enough butter to prevent burning. Do not attempt to cook too many at a time, as they should be well browned. Serve with Sauce Tartare. Stewed Lambs' Kidneys Soak in cold water, pare, remove fat from centres, and cut in slices six kidneys ; sprinkle io5 Chafing Dish Possibilities with salt and pepper. Melt two tablespoons butter, add kidneys, and cook eight minutes. Dredge thoroughly with flour, pour on gradu- ally two-thirds cup water or brown stock✪ Stewed Lambs' Kidneys, and cook six minutes. Season with salt, pepper, a few drops onion juice and Worcestershire sauce. Lambs' Kidneys, Madeira Sauce

AI-modernized reading of the original text

gradually one cup milk. Reheat sweetbreads and peas in sauce, and just before serving add one-half cup cream.. Sweetbreads, Spanish Style Parboil one pair sweetbreads, and cut in slices. Cook two tablespoons butter, with one-half shallot finely chopped, one-fourth green pepper, freed from seeds and finely chopped, and two tomatoes, skinned and cut in pieces, ten minutes. Add one cup cold boiled potatoes, cut in cubes, and the sweetbreads. Season with salt and pepper. Sweetbreads and Bacon Cut thin slices of bacon in strips. Put into a hot blazer, and fry until brown. Remove bacon, and use fat in pan for saut&ng sweetbreads. Parboil sweetbreads, and cut in one-third inch slices. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and saut6 until delicately browned. Drain and serve with bacon. Sweetbreads with Tomato Sauce Parboil sweetbreads, cut in one-third inch slices, and dip in crumbs, egg and crumbs. Put into a hot, buttered blazer, and saut6 until delicately browned, using enough butter to prevent burning. Serve with Tomato Sauce. IOI Chafing Dish Possibilities Tomato Sauce Cook one cup canned tomatoes with one teaspoon sugar, one-eighth teaspoon pepper, and a bit of bay leaf, five minutes. Strain and add one-half cup brown stock. Brown two tablespoons butter, add three tablespoons flour, and pour on gradually the liquid. Season with salt. Sweetbreads with Asparagus Tips Prepare and saute one pair sweetbreads. Melt two tablespoons butter, add two tablespoons flour mixed with one-fourth teaspoon salt and a few grains of pepper. Pour on gradually one cup milk, then add one cup asparagus tips, rinsed and drained. Pour around sweetbreads just before serving. Sweetbreads, Olive Sauce Prepare and saute one pair sweetbreads. Cook two tablespoons butter with one teaspoon finely chopped onion, until slightly browned. Add three tablespoons flour, and cook until well browned. Pour on gradually one cup brown stock, then add one dozen olives from which the stones have been removed. Cook three minutes, season with salt and pepper, and pour around sweetbreads. WITH THE EPICURE Not all on books their criticism waste : The genius of a dish some justly taste, And eat their way to fame Young i 04 WITH THE EPICURE Stewed Frogs' Legs CLEAN and trim one dozen frogs' hind legs. Melt two and one-half tablespoons butter, add frogs' legs, and cook five minutes. Dredge with two tablespoons flour, and pour on gradually three-fourths cup chicken stock ; cover, and simmer twelve minutes. Add one-fourth cup cream, and season with salt and pepper. Fried Frogs' Legs Clean and trim one dozen frogs' hind legs. Season with salt and pepper, roll in crumbs, egg and crumbs, and saute in a hot blazer, using enough butter to prevent burning. Do not attempt to cook too many at a time, as they should be well browned. Serve with Sauce Tartare. Stewed Lambs' Kidneys Soak in cold water, pare, remove fat from centres, and cut in slices six kidneys ; sprinkle io5 Chafing Dish Possibilities with salt and pepper. Melt two tablespoons butter, add kidneys, and cook eight minutes. Dredge thoroughly with flour, pour on gradually two-thirds cup water or brown stock, and cook six minutes. Season with salt, pepper, a few drops onion juice and Worcestershire sauce. Lambs' Kidneys, Madeira Sauce

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Kidney ToastSweetbreads with PeasSweetbreads, Spanish StyleSweetbreads and BaconSweetbreads with Tomato SauceTomato SauceSweetbreads with Asparagus TipsSweetbreads, Olive SauceStewed Frogs' LegsFried Frogs' LegsStewed Lambs' KidneysLambs' Kidneys, Madeira Sauce

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