The chafing-dish supper

A CHAPTER ON ENTREES BROILED SWEETBREADS. Sweetbreads must always be parboiled and blanched before using. Wash them well, lay them in boiling water, and let them simmer ten minutes. Take them out and plunge them in cold water. Leave them in this for ten minutes. All this should be done before the time when they are to take their place in the chafingdish. To broil sweetbreads, cut them in half lengthwise, after parboiling and blanching them, and dust them with salt and white pepper. Have the blazer quite hot, rub $ Chapter on (Entries 61 it with butter, and lay in the sweetbreads. They will broil quickly, and must be watched carefully lest they should scorch. If they stick, add a little more butter. When they are delicately browned, put in a tablespoonf ul of butter, and as soon as it is melted, extinguish the flame. Serve a little of the butter with each portion of sweetbread. SWEETBREADS, SAUTE. Parboil and blanch the sweetbreads, cut them in half lengthwise, and then cut each half into two pieces. Sprinkle these with salt and pepper. Beat up one egg in a saucer with a tablespoonful of water. Dip each slice of sweetbread first in this and then in cracker dust. Have ready in the blazer two tablespoonfuls of butter, and when this is very hot lay in the sweetbreads. Cook until well browned. 62 Zfy €0afing;©tG0 ^upper LARDED SWEETBREADS, SAUTE. Parboil and blanch the sweetbreads, and run through each four or five thin strips of fat salt pork. Do this with a lardingneedle, or a sharp, narrow-bladed knife, and let the ends of the pork project on each side. Have a tablespoonful of butter in the blazer, and cook the sweetbreads in this, turning often. Let them cook rather slowly. CREAMED SWEETBREADS. One pair sweetbreads, parboiled, blanched, and cut into small pieces. Half pint cream. One tablespoonful butter. One tablespoonful flour. Salt, white pepper, and a pinch of nutmeg. Melt the butter over boiling water, stir $ Chapter on (Bntxue 63 in the flour, and when this is well mixed, the cream. As soon as the sauce is smooth put in the sweetbreads, season, and cook for five minutes. SWEETBREADS WITH MUSHROOMS. One pair sweetbreads. Parboil, blanch, and slice them. One dozen mushrooms, chopped coarsely. Half pint cream. One gill mushroom liquor. One tablespoonful butter. One tablespoonful flour. Yolks of two eggs. Salt and white pepper. Cook the butter and flour together over boiling water, pour upon them the cream and mushroom liquor. Stir until smooth, and lay in the sweetbreads. Let them cook three minutes, put in the chopped mushrooms and seasoning, and 04 £0e £0afin$::©i6(5 JJupper add the beaten yolks of the eggs very slowly, stirring all the time. Cook two minutes after the eggs are in, and serve. KIDNEYS WITH BACON.