"Dainty dishes"

sauce) ; cover with some of the force-meat and cook in the bain-marie in a medium oven. When done, unmould and serve with Madeira sauce. Ris DE Veau en Bordure a la Chasseur — Sweetbread IN Border, Hunter's Fash ton. Cut a parboiled sweetbread into thick slices and throw it into a saute pan with hot butter. Stir the sweetbread occasionally while cooking and after 5 minutes add 6 sliced, fresh mushrooms and 2 chopped shallots ; cook for 5 minutes longer, then moisten with a half glass of dry White Wine and allow to reduce nearly dry ; next add a half gill each of Tomato and Brown sauce, reduce to good consistency and dish up on a dish with a border of mashed potatoes. COQUILLES DE RiS DE VeAU A. LA CARDINAL — ShELLS OF Sweetbreads, Cardinal Fashion. Cook some sweetbreads in white stock, and when done, cut them in 1/4-inch slices ; add one-third of the amount of sliced lobster and also some sliced mushrooms. Have ready some Veloute Cream sauce, add onesixth part of thickly reduced Tomato sauce, season to taste and finish with lobster butter. Then add the sweetbreads, etc., fill some shells with the mixture, besprinkle with bread crumbs and melted butter, and bake in a brisk oven to a nice color. Beignets de Ris de Veau a la Dino — Sweetbread Fritters, Dino Style. Cut slices of cooked sweetbreads and dip them in well reduced Madeira sauce, to which cooked fine herbs have been added; place the dipped slices of sweetbread on a lightly oiled dish, and set on ice. Ten minutes before serving dip the sweetbread in frying batter and plunge in hot lard without delay. When of a nice brown color, take out and serve on a napkin, garnished with fried parsley. Ris de Veau en Bordure a la Nesselrode — Sweetbread IN Border, Nesselrode Style. Follow the same directions as for Hunter's Fashion, but use Veloute Cream sauce instead of Brown and Tomato sauce, and finish the sauce with a few drops of lemon juice. Dress the sweetbread in a border of Puree of Chestnuts. Brochettes de Ris de Veau a la Lamartine — Skewers of Sweetbread, Lamartine Style. Cut some parboiled sweetbreads into slices 1/2 inch thick and about as large as a 25-cent piece, saute them in butter, and when done, arrange alternately with some cooked fresh mushrooms (the same size as the sweetbreads) on a skewer. Season with pepper and salt, dip the skewer first in melted butter and then in fresh bread crtunbs; broil over a brisk fire and serve with Truffle sauce separate. Ris de Veau a la Junot — Sweetbread^ Junot Style. Cut some parboiled sweetbreads horizontally in halves, and saute them in clarified butter (without browning) until they are cooked; put under a light press and (when cold) trim to a nice oval shape. Place on each half of sweetbread a salpicon of foie gras and truffles, and cover with chicken cream forcemeat. Smooth the surface and decorate nicely, then place in a buttered saute pan and cook in a slow oven for 15 minutes. Serve with puree of mushrooms. Escalope de Ris de Veau a la Doria — Slices of Sweetbread, Doria Style. Cut 6 sweetbreads horizontally in halves, trim them all the same size and shape, and cook in a saute pan over a moderate fire, with clarified butter. When nearly done, pour off the butter, moisten with 1/2 cup of thick cream, cook for 5 minutes, and then add sufficient Veloute sauce to give the cream good consistency. Have 3 small cucumbers peeled and split in quarters, remove the seeds and cut each quarter in three, trim off the edges, put into boiling water and salt; cook until tender and drain. Add the cucumbers to the sweetbreads, season to taste, lay each slice of sweetbread on a toast (fried in butter), and pour over the sauce and cucumbers. Ailerons de Dinde Frits a la Cariguan — Turkey Wings Fried, Cariguan Style.