Louis' every woman's cook book

Cut some parboiled sweetbreads into round slices, about one inch in diameter and two-thirds of an inch thick. Fry them slightly in butter ; also as many pieces of bacon as sweetbread. Arrange them on silver skewers as in the previous recipe. Season with salt and pepper. Dip into drawn butter, and broil for five minutes on a slow fire, turning the skewers once or twice. Dip them into butter again, then into bread crumbs, and broil to a nice golden colour. Serve on oblong pieces of toast, and put tomato sauce in the bottom of the dish. MUSHROOM EN SURPRISE ^ Cook for fifteen minutes one pound of fresh mushrooms, well washed, but not peeled, with a gill of stock, the juice of one-half a lemon, and one ounce of butter. Strain off the juice, and squeeze all the liquid out of the mushrooms. Then chop the mushrooms, not too fine. With butter, flour, and the mushroom juice prepare a thick sauce. Let it boil for a few minutes, and then add the chopped mushrooms. Mix the yolks of three eggs with onequarter of a cup of thick cream and stir into the preparation, also two tablespoonfuls of finely chopped ham. Continue to stir it, on the fire, until it becomes thick, like any other croquette preparation. Season with salt, Cayenne, and nutmeg, and then remove from the fire, When Served. Guests. Remarks. and let it cool on the ice. When very cold and solid, make two kinds of croquettes, one the shape of mushroom heads, the other like mushroom stems. Make the latter pointed at one end. Have both kinds well breaded, fry in deep fat, and drain well. Then stick the stems in the mushroom heads so as to have a whole mushroom. Serve on napkins with fried parsley. RISSOLES POMPADOUR ^ Cut into small cubes one parboiled sweetbread, three fresh mushrooms, two ounces of cooked breast of fowl, and one truffle. Fry the sweetbread and mushrooms in a small saute pan for five minutes. Then add the chicken and truffle. Moisten with a small glass of sherry wine, and let it simmer for a few minutes more. Add half a cup of cream sauce, and let it boil well together. Add the yolks of two eggs mixed with two tablespoonfuls of cream. Season and put on a plate to cool. Make two large pancakes, and with a fancy round cutter, three inches in diameter, cut four round slices out of each pancake. Put a ball of this preparation, the size of a walnut, on each round piece. Wet the edge with the yolk of an egg, and turn one-half over so as to form a half-moon. Then dip them into flour, beaten eggs, and bread crumbs, and fry in deep fat. Serve on folded napkins. RAVIOLI NAPOLITAINE^ There are scores of recipes for Ravioli, but this one will be found simple and good. Chop very fine two ounces of cooked fowl, two ounces of ham, four ounces of cooked spinach, free from moisture, one ounce of walnuts, and a quarter of a parboiled calf's brain. Fry two chopped shallot onions and a clove of garlic in two tablespoonfuls of olive-oil. Add one tablespoonful of flour, and moisten with half a cup of chicken stock or consomme. Let it boil, and then add the chopped ingredients. After simmering for a few minutes add the yolks of two eggs and two tablespoonfuls of grated Parmesan cheese. Remove from the fire, and set to cool. With this preparation make rissoles [