The Swedish, French, American cook book

Boil sweetbreads in water, sherry, bay leaves, pepper, and salt for about eighteen minutes; leave in the juice until cold. Then cut the sweetbreads as near as possible in half-moon style; roll out puff paste very thin; put the sweetbread on the pastry; double pastry over; cut out with the fluted biscuit cutter, allowing about one and a half inches on the side where the pastry is cut. Put on a baking sheet in wreath style, one piece resting on top of another; fasten them with little yolk of egg; when the ring is closed cut half inch strip of pastry and twist it in corkscrew style; fasten it with egg on top of the ring around; put in oven and bake until well done and golden brown. Then serve with French peas in the centre and supreme sauce at the side. Sweetbreads with Tongue ( Ris a la Langue ) a la Octavious Butter small charlotte moulds; line with thin slices of cooked smoked tongue; put a piece of sweetbread in the mould to fit; fasten with little chicken mousse (if at hand, if not it can be fastened with white of egg). Put in little hot water in oven to cook from six to eight minutes — well covered. Turn out on a foundation of spinach. Garnish with parsley. Serve with supreme sauce in the centre as an entree for luncheon or dinner. Sweetbreads with Mushrooms a la Parisienne Ris aux Champignons, a la Parisienne Cut half pound mushrooms in dices; put on stove in one cup water, half cup sherry, pepper and salt; stew from fifteen to twenty minutes. Cut pair of cooked sweetbreads in dices, heat between two plates in the oven, and make the sauce. Sauce. One tablespoon butter; add one heaping tablespoon flour; stir on stove in a saucepan; add juice from the mushrooms and half cup hot milk; flavor with sherry, pepper, and salt; add the cut-up sweetbreads and mushrooms. When ready to serve add half cup cream. Have ready silver cups that have a handle; tie a ribbon on the handle to match the table; have very hot and when ready to serve fill with Sweetbreads with Mushrooms a la Parisienne; arrange the silver cups on a paper doily on a platter; garnish with a pinch of parsley in the centre of each. Serve as an entree. [If silver cups are not at hand, fancy ramequin cups can be used in place of them.] Patties with Sweetbreads and Mushrooms a la Parisienne Petits Pates de Ris aux Champignons, a la Parisienne Make patties [see recipe: How to Make Patties]. Have very hot and fill [see recipe: Sweetbreads with Mushrooms a la Parisienne]. Vol-au-vents with Sweetbreads and Mushrooms a la Parisienne Vol-au-vents aux Ris et aux Champignons, a la Parisienne Make vol-au-vents [see recipe: How to Make Vol-au-vents]. Have very hot and fill [see recipe: Sweetbreads with Mushrooms a la Parisienne]. Sweetbreads with Mushrooms in Croustades Croustade de Ris aux Champignons Croustades are also called Swedish Timbales and fountain cups. Made with two yolks and one white of egg, four tablespoons water, four tablespoons milk, four tablespoons flour, two tablespoons cream, and some salt. Stir eggs and water together; add the flour; work to a smooth batter, then add the milk, then the cream and salt. Have the croustade iron hot in fat on the stove; wipe the iron dry; dip in the batter (be careful that it does not go over the top of the iron); dip twice, then dip it in the boiling hot fat and cook