Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Let them stand in the broth they were cooked in until wanted. Now dish your sweetbreads, remove the paper. Place them round on the spinach border. Put turnips round the dish, fili each one with green peas. Serve with the f ollowing sauce : — Jardinière Sauce Melt one tablespoonful of butter, one tablespoonful of flour, and when they come to a boil add a teaspoonf ul of finely chopped onion, one of celery chopped very fine, two cloves, one tablespoonful of carrot chopped fine, one teaspoonful of salt, one small bunch of parsley, and a dash of cayenne. When this has boiled a few minutes, add one pint of good consommé. Cook until it thickens. When ready to serve add two tablespoonf uls Madeira wine. Serve very hot. Baked Sweetbreads Trim eight heart sweetbreads, soak in cold water for two hours, parboil, press and cool between two pieces of tin. Prepare a matignon of the following ingredients : Fry a few finely sliced carrots and shallots, a little parsley and herbs in four ounces of batter until slightly browned. Moisten with a glass of white wine and simmer slowly for five minutes. Pour this over the sweetbreads and let them soak for two hours, turning them frequently. Drain the sweetbreads, wrap them in thin slices of fat pork, fold in buttered paper, put on skewers, and roast before a moderate fire. Remove paper and pork, glaze nicely, and serve with a demiglaze sauce made with the matignon, a little broth, and Espagnole sauce. Sweetbreads with Brown Sauce Clean and soak two pairs of sweetbreads in cold water for an hour or more, then put them in a pan with enough boiling water to cover them, and cook them for twenty minutes. Take them out and place them in cold water for two or three minutes to make them firm. Dry thoroughly, rub them with a tablespoonful of butter. Sprinkle with salt and pepper and place in a pan with brown sauce. Cook in hot oven for twenty minutes. Baste often with the sauce. Sweetbread Croquettes with Banoe Trim and soak six good-sized sweetbreads in cold water for three hours. Then parboil, drain, and cool. Cut in thick slices and fry until quite dry, with two ounces of melted butter, salt, white pepper, and a little grated nutmeg. Then place them on a paper to drain. Put two tablespoons of finely chopped shallots with the butter, fry a little, add one pint of cooked mushrooms cut in very small pieces, fry a minute or two, add one pint Allemande sauce, and the yolks of four eggs. Stir very hard and boil one minute. Then add the sweetbreads cut in very small pieces, some finely chopped, and a little lemon juice. Mix well and turn into a dish to cool. When cold, shape them in oblong pieces, dip in beaten egg, then in fine bread crumbs, then in egg and bread crumbs again. Fry in hot fat until a light brown. Drain on brown paper and serve with the foUowing sauce in a separate sauce dish : — One pint of velouté sauce, quite thick, one glass of white wine, two tablespoons of beef extract. Boil five minutes. Add two tablespoons of fine-chopped mushrooms and some chopped parsley. Mix with the sauce without boiling. Sweetbread Patties