French dishes for American tables

218. Sweetbreads larded with Peas. Blanch some sweetbreads as the foregoing, pare them neatly, and lard them thickly with larding pork. Put in a pan very thin slices of ham, a carrot, an onion cut in thin slices, two cloves, two bayleaves, a clove of garlic, two branches of thyme, and place the sweetbreads on top. Cover them about three quarters with consomme* (stock, Art. 1), put them in the oven, and baste them from time to time with the liquid in the pan, and, when well colored, take them from the oven and serve them on top of about a quart of peas, previously boiled, a little butter, salt, pepper, and a little sugar added to them. 219. Sweetbread Croquettes. Boil four sweetbreads, and let them become cold ; then chop them very fine, add about ten mushrooms and some truffles also chopped fine. Take about half a pint of Allemande sauce (Art. 81), mix well with your sweetbreads, which put on the ice to become thoroughly cold ; form the mixture into croquettes, dip them in two beaten eggs, roll them in bread-crumbs ; fry them a bright yellow in very hot lard, drain them, and serve them with fried parsley or with green peas. 220. Veal Cutlets a l'Allemande. Take three pounds of veal cutlets, which cut in round pieces ; break two eggs in a bowl, adding some salt and pepper and an ounce of melted butter ; beat all well together, and dip into it your veal cutlets, after which sprinkle some bread-crumbs over them. Then put them on a moderate fire, in a frying-pan, in which you have melted two ounces of butter, and, when they are fried a light brown on both sides, serve with half a pint of tomato sauce (Art. 90). 221. Veal Chops a la Mayonnaise. Put eight veal chops in a flat saucepan, moisten them with their height of consomme (Art. 1), add a little salt, pepper, nutmeg, and simmer gently for an hour, after which take them out and put them on the ice until very cold ; serve them in a circle with whatever jelly remains, and in the center a sauce Mayonnaise (Art. 113), or a sauce ravigote cold (Art. 112). 222. Veal Chops Piques. Take eight veal chops, make six incisions in each, in which insert three pieces of truffles cut square at one end and pointed at the other, and three small pieces of boiled ham cut in the same manner ; put in a flat saucepan an onion and a carrot cut in slices, a thin slice of ham, three cloves, three pepper-corns, three bay-leaves, three branches of parsley, the same of thyme, two cloves of garlic, and a pinch of salt and pepper. Place your chops on top and moisten them with three quarters of their height of consom- me (Art. 1) and a claret-glass of white wine. Send them to the oven for an hour, baste them every ten minutes with their liquor, and serve them with a sauce financiere, made in the following manner : Put in a saucepan half a pint of Spanish sauce (Art. 80), to which add a wineglass of sherry, a few truffles cut in quarters, also olives from which you have removed the stones, a few pieces of sweetbread blanched and boiled, and a few chickens' livers blanched, boiled, and cut in quarters.