The Swedish, French, American cook book

Cook sweetbreads [see recipe: Boiled Sweetbreads]. When cold, chop fine; add to one cup of sweetbreads three tablespoons very thick cream sauce, one tablespoon sherry, cayenne pepper, and salt. Mix carefully together. Put spoonfuls individually at a time on a platter; when cold, shape in croquettes— thick in the centre and pointed at each end; roll in egg, then bread crumbs, and fry in very hot fat. Arrange on a warm platter; garnish with macedoine or any kind of vegetables. Serve with supreme sauce for lunch or supper. Mousse of Sweetbreads (Mousse de Ris) Parboil a large pair of sweetbreads in water, sherry, pepper, and salt, from fifteen to eighteen minutes; chop part of the sweetbreads and mix with one cup chicken mousse; cut the other part in dices and half pound cooked mushrooms cut same way. Butter and decorate a ring mould with truffles — any design, daisies, branches, etc. — and then fill. Cook in hot water in oven — well covered — from eight to twelve minutes, according to size of the mould. Turn out on a hot platter. Garnish with parsley. Serve with a creamed mushroom sauce in the centre, as an entree for luncheon or dinner. Sweetbread Mousse a la Honey-comb Mousse de Ris, a la Rayon de Miel Cook macaroni in water and salt; when done put on a board to drain. Cut truffle in long strips; thread it into the hole of the macaroni; cut in thin slices across, line buttered timbale mould the shape of a beehive, one little slice after another, until the inside of the mould is covered; then line the mould with chicken mousse (colored ham color); fill with sweetbreads. To four pairs sweet¬ breads that have been cooked and cut in dices take one cup chicken mousse, flavor with sherry, pepper, and salt. Put on the top some chicken mousse; put in oven and let simmer slowly in hot water — well covered — from fifteen to twenty minutes. Turn out on a hot platter and serve with cream mushroom sauce around. Garnish with parsley. Serve as an entree for luncheon or dinner. Sweetbread Timbales a la Honey-comb Ris en Timbale, a la Rayon de Miel Cook macaroni in water and salt; when done, put on a board to drain. Cut truffle in long strips; thread it into the hole of the macaroni; cut in thin slices across; cover small individual timbale cups, well buttered; line them with chicken mousse (colored ham color); then cut large pieces of sweetbread almost large enough to fill each cup; put some of the chicken mousse on top; put in oven in hot water — well covered — and cook from eight to twelve minutes, according to heat of oven. Turn out on a hot platter and pour truffle sauce all around. Garnish with parsley. Serve as an en¬ tree for luncheon or dinner. Sweetbreads in Pastry with Peas Ris en Pate feuilletee, aux Petits Pois