Louis' every woman's cook book

Metal or fireproof dishes with glass covers are required for this recipe. Parboil and cook four small sweetbreads as for Sweetbread Braised, but have them less cooked. Butter four of the above-mentioned dishes, put a small round piece of crisp toast in each, place eight small heads (peeled) of fresh mushrooms on the toast, leaving the centre free. Season with salt and pepper, and pour a quarter of a cup of cream over the mushrooms. Place the partly cooked sweetbreads in the centre, cover, and cook slowly, on top of the range, for twelve or fifteen minutes without removing the cover. Serve while boiling hot, placing the dish on a dinner plate on which a small napkin has been placed. PAPRIKA " SCHNITZEL " OF VEAL ^ Fry a finely cut onion in butter. When nicely browned add a heaping teaspoonful of paprika and a tablespoonful of flour; cook for two minutes and then moisten with a cup of brown stock. Add a tablespoonful of capers, the juice of one-half a lemon, and a small piece of the rind ; boil for five minutes and then strain. Add a little meat extract if desired. Cut four slices of veal from the loin or leg, one-half an inch thick, free from bones and gristle, season with salt and pepper, dip in flour, and fry slowly in butter to a golden colour. Dish up on a platter, pour the prepared paprika sauce over it and garnish with boiled rice, well drained. VEAL CHOPS LARDED AND GLACED ^ Lard with small strips of salt pork four well-trimmed veal chops, rib preferred. Season with salt and pepper and fry on both sides in butter. Add a few thin slices of carrots and onions. When nicely browned drain off When Served. Guests. Remarks. the butter, add a small glass of Sauterne wine to the veal, and a cup of brown stock or light gravy. Have the larded side up and cook for fifteen minutes in the oven, basting it over with the liquid frequently to obtain a nice glaced surface. Dish them up and strain the remaining gravy over them. CALF'S BRAIN WITH BROWNED BUTTER ^5 Remove the fine skin from the calf's brain and rinse the latter in water. Boil the brain in water, adding salt, the juice of a lemon, a few slices of carrots and one-half a bay leaf. Boil for ten minutes. Take out carefully with a skimmer, split in two and put it on a dish. Heat two ounces of butter until it turns dark brown, then add a dash of tarragon vinegar and pour over the brain. Sprinkle chopped parsley over it. CALF'S HEAD A LA POULETTE ^ Have a scalded and cleaned calf's head cut in two; remove the brain and tongue. Wash the head well and soak for a few hours in water, then parboil and wash off the scum. Put it into a saucepan with water into which a handful of flour has been mixed, and add the juice of two lemons and a vegetable garnishing. Boil until tender, cut in pieces, dish up in a deep entree dish, and pour a Sauce Poulette over it; then add the cooked brain and the calf's tongue sliced. Surround with small pieces of toast. When Served. Guests. Remarks. ENTREES OF BEEF