Harper's cook book encyclopædia

spoonful of parsley and half a one of shallots or green onions. Put half a table-spoonful of butter in a small saucepan ; when melted put the shallots in ; cook three minutes, tossing them. Add the chopped mushrooms and parsley ; cook three minutes more, stirring meanwhile. Add one teaspoonful of flour ; stir again for two minutes, and add slowly half a gill of good broth. Cook six minutes more, but slowly. Remove to the side of the fire, and add one teaspoonful of fresh butter; do not cook any more. Peel the mushrooms ; wash and dry them, sprinkle over a few grains of salt and pepper, roll them in a little melted butter, and broil them four minutes, top first ; turn them over ; fill with the Duxelles sauce. Put on top of each one slice of marrow previously prepared, and serve very hot around the sweetbreads. Spread over the sweetbreads the remainder of the sauce. To prepare the marrow, crack, but do not separate, two nice fresh marrow-bones, and put them in a bowl of cold water for one hour. Put them afterwards in a small saucepan; cover them entirely with broth, and cook very slowly for twenty minutes ; drain them ; cool them off, and open the bones carefully in order to avoid leaving small pieces of bone in the marrow. The marrow will be easily detached in one piece and be very white. Sweetbreads, Croquettes of. — Take a cold dressed sweetbread, cut it into quarter-inch dice, and mix with it its bulk in mushrooms which have been cut in the same way. Stir both together over a gentle fire in some very thick white sauce, and pour the mixture upon a dish. When quite cold, divide the mixture into portions of an equal size, roll these to the shape of balls <£r corks, dip them in egg beaten up with pepper, salt, and oil, and roll them in bread-crumbs. Fry in hot fat till they are crisp and lightly browned, drain them thoroughly, serve on a hot napkin, and garnish with parsley. Time, ten minutes to fry the croquettes. Sweetbreads a la Fontainebleau. — Wash a pair of fine sweetbreads ; blanch, by throwing them into boiling water and letting them cook for five minutes. Plunge at once into ice-water ; leave them thus for five minutes ; wipe dry, and set on ice until cold and firm. With a sharp knife split each lengthwise ; scoop about a teaspoonful of meat from the inside of each half, leaving a cavity in the centre. Fill this with a force-meat made of the extracted meat chopped fine, and equal parts of boiled and mashed chestnuts and minced mushrooms. Season with butter, paprika, salt, a pinch of nutmeg, and half a teaspoonful of onion-juice. Press the halves thus stuffed firmly together, bind with soft pack-thread ; run a very slender skewer through to hold it the more securely, and lay upon the grating of your dripping-pan or roaster. Under each sweetbread put a thin slice of corned ham or of fat salt pork. Pour about them a cupful of weak stock ; sprinkle with pepper and salt, lay a dot of butter on each ; cover closely and cook half an hour. Turn the sweetbreads, then baste well with the gravy in the pan ; cover and cook for ten minutes longer. Uncover, baste again freely, dredge with flour, and brown. Take up the sweetbreads, dish, and keep hot over boiling water while you make the gravy.