Cocoanut Sauce For Escalopes Of Sweetbread A La Munich

Fry lightly together in a stewpan two ounces of fine flour and two ounces of butter, then mix in three-quarters of a pint of veal, rabbit, or chicken stock, stir till it boils; add a quarter of a good-sized grated cocoanut, and a gill of cream; boil together for about ten minutes, add a pinch of salt, the strained juice of a lemon, tammy, and use while hot.

Little Cases Of Sweetbread A La St. Clair Petites Caisses De Ris De Veau A La St. Clair

Warm the dariol moulds and mask them over with batter prepared as in vol. i. (page 123), and fry in clean boiling fat till a nice golden colour, repeating this process until sufficient cases are made; then fill them with the ragout prepared as below, place a few little shreds of truffle and cucumber peas (see recipe) on each, arrange the cases on a hot dish on a paper, and serve while quite hot for an entree for dinner. These cases can always be kept ready for use to warm up at any time.

Ragout For Casks Of Sweetbread A La St. Clair

Cut up a braised sweetbread (vol. i. page 110) into small dice shapes, mix with a few sliced cooked button mushrooms and sufficient Veloute sauce (vol. i.) to make the mixture creamy, then make hot in the bain-marie and use.

Timbal Of Sweetbread A La Czarina Timbale De Ris De Veau A La Czarina

Prepare a pair of calf's sweetbreads (vol. i. page 110), and when cool cut one of them in slices, and stamp out in rounds about the size of a sixpenny piece; also cut out similar-sized rounds of button mushrooms and truffles. Well butter and line with a buttered paper a Charlotte mould, and arrange these rounds alternately all over; then cover the garnish with a layer of veal farce (vol. i.) about one and a half inches thick, using a forcing bag and plain pipe for it; smooth this over with a wet hot spoon, and fill up the centre of the mould with a ragout as below, and cover the top over with a layer of farce about one inch thick; then place the mould in a stewpan containing boiling water, which should come about half-way up the mould. Watch it reboil, and steam for one hour, turn out and garnish with hot button mushrooms and truffles, pour Espagnol sauce (vol. i.) round the base, and serve for a hot entree.

Ragout For Timbal Of Sweetbread A La Czarina

Cut up the trimmings from the sweetbread, truffle, and mushroom into little square pieces, and put them into a sauce prepared as follows: Put into a stew-pan four tablespoonfuls of very thick Tomato sauce (vol. i.), half a wine-glassful of sherry, one ounce of glaze, and one eschalot chopped fine; boil down to half the quantity, keeping it skimmed while boiling, add the trimmings, and put away on ice till cold and quite Bet, then use.