The Swedish, French, American cook book

Parboil sweetbreads in water, sherry, pepper, and salt for eighteen minutes. Leave in the broth until cold. Cut the sweetbreads in small dices. To one cup take three tablespoons dissolved Cox’s gelatine, one tablespoon sherry, pepper, salt, and one cup whipped cream. Take with a tablespoon and form in the shape of a half egg; chaud-froid with a white chaud-froid sauce; drip aspic on; decorate with a brown sauce and truffles and drip aspic on again; garnish with lettuce leaves and chopped aspic around. Serve on a macedoine foundation, with mayonnaise dressing in the centre, as a complete salad for luncheon or dinner. Sweetbreads (Ris) a la Celestine Glaze small fluted individual moulds with some nice aspic; put on ice and decorate with truffles and Spanish pepper alternately; decorate the mould with rings of truffle, Spanish pepper, and a diamond in the centre; glaze again with the aspic, then coat with cream. To one cup of cream take two tablespoons dissolved Cox’s gelatine; season with pepper, salt, and a little sherry; then to the rest of the cream add one cup sweetbreads (cut up in small dices) and little truffles; fill the moulds and leave on ice. When ready to serve, dip in lukewarm water, turn out on a cold spinach foundation with aurorian sauce in the centre, with lettuce leaves and chopped aspic all around. Serve as a complete salad for luncheon or dinner. Sweetbreads in Aspic (Ris en Aspic) a la Pompadour Glaze a ring mould with nice aspic made from the juice the sweetbreads have cooked in. Decorate the mould with a strip • * • - » . Copyright, 1918. by Mrs. Ericsson Hammond .a. V.V., ft. Ml*'*" .... .\.W.V.,.V.v.*.*.V.V. AW.V.V.v/ ■ :>V* v m s?%' ^ B rmHE«nr '-rnKm iiSHBii MPs /*/ of tongue, then a strip from the white of a hard-boiled egg, and so on, alternately, until the mould is completely covered in strips from the join down to the upper edge. Glaze with aspic and fill with the sweetbread filling. Filling. Two pairs sweetbreads that have been boiled and left in the juice until cold and cut in small dices; add to two cups cream five tablespoons dissolved Cox’s gelatine, two tablespoons sherry, pepper and salt. Stir the cream, gelatine, pepper, and salt together; add the sweetbreads; fill the decorated mould; leave on ice until cold. Dip in warm water, turn out on a paper doily; garnish with chopped aspic and lettuce leaves; fill the centre of the dish with aurorian sauce. Serve with the salad or as a cold dish. Timbales of Sweetbreads in Aspic of Tomato Timbales de Ris en Aspic de Tomate Take fancy timbale cups; glaze with aspic; fill with half inch of white aspic, then with about one inch of tomato aspic; when the aspic is settled decoratewith a strip of whipped cream (colored green) that is mixed with some dissolved Cox’s gelatine; then fill; cover with the tomato aspic all around and put on ice until ready to serve. Dip in lukewarm water; turn out on slices of tomato; raise a white let¬ tuce leaf in between each wfith mayonnaise dressing in the centre. Salad for luncheon or dinner. [Can also be served as a cold dish with aurorian sauce.]