Brochette Of Eels

The eels skinned and cut into inch pieces, steeped for an hour in equal quantities of olive oil and vinegar, with salt, pepper, chopped parsley and thyme; then placed on skewer alternately with bacon, arranged on a baking pan with some of the marinade poured over them; roasted for ten minutes, taken up, drained, breaded, fried and served with tartar sauce.

Brochette Of Pigs' Kidneys

The kidneys par-boiled, cut in slices, seasoned with salt, pepper and powdered sage; cold boiled pickled pork cut in slices same size as the kidneys, threaded alternately on skewer, rolled in olive oil, then breaded and fried; served with Robert sauce containing a dash of anchovy essence poured around, and garnished with a small baked and glazed apple.

Brochette Of Mutton

Cutlets from the leg or loin, cut into even sized pieces, seasoned with a mixture of salt, pepper, cinnamon and powdered savory, threaded on skewer, arranged in baking pan, moistened with a thin tomato sauce, roasted and basted with it; served with tomato sauce poured around, and garnished with chip potatoes.

Brochette Of Mussels

Prepared and served the same way as the recipe given for "brochette of oysters."

Brochette Of Sweetbreads

The sweetbreads soaked, blanched, then boiled till tender with vegetables and spices, taken up, drained, skinned, pressed till cold, cut in pieces, then cut circular with the largest sized column cutter; slices of cold cooked tongue the same way; both dipped in cooling white Italian sauce; when cold, rolled in fresh grated bread crumbs, then threaded alternately on the skewer; when full, breaded, fried, served with white Italian sauce poured around.

Brochette Of Smelts

A judicious way of using up the small smelts; the fish wiped, after entrails are drawn, seasoned with salt and pepper, rolled in flour, then in beaten eggs and fresh bread crumbs, threaded on the skewer through the gills, fried in hot fat, taken up, drained; served with or without tartar or to-mato sauce, garnished with lemon and parsley.

Brochette Of Calf's Brains

The brains soaked, skinned, washed, blanched in boiling water containing a little vinegar, taken up, drained, cut in even sized pieces; also bacon cut the same size; the brains seasoned with salt, pepper, nutmeg, powdered thyme and chopped parsley, threaded on the skewer alternately with the bacon, rolled in melted butter, then in bread crumbs, broiled, served with Ravigote sauce, and garnished with watercress and lemon.

Brochette Of Lobster

Cold boiled lobster meat cut in pieces and marinaded in a mixture of salt, pepper, nutmeg and Worcestershire sauce for an hour, then threaded on skewer alternately with the large head of a button mushroom, rolled in butter, then in fresh bread crumbs, broiled, served with maitre d'hotel butter mixed with anchovy essence poured around, and garnished with parsley and lemon.

Brochette Of Rabbit

Raw young rabbit meat and cold boiled salt pork cut in even sized pieces, the rabbit sauteed in butter with fine herbs, taken up and threaded alternately on the skewer with the salt pork, seasoned with a mixture of salt, pepper and powdered herbs, Dreaded, fried, and served with brown Italian sauce poured around.

Brochette Of Turkey

Slices of light and dark meat of cold cooked turkey, seasoned with salt, pepper and nutmeg, dipped in cooling Supreme sauce; when cold, rolled in bread crumbs, then breaded and fried; served with sauce Supreme.

Brochette Of Lamb Fries

Prepared, cooked, and served the same way as the recipe given for "'brochette of calf's brains," tomato sauce to be used instead of ravigote.

Brochette Of Scallops

The scallops drained, seasoned with salt, pepper and chopped parsley, breaded, placed alternately on skewer with pieces of bacon fried, served, with Alle-mande sauce contaiinng a little lobster coral.

Brochette Of Reed Birds

The birds picked, drawn, wiped, and trussed with the head tucked under the wing, a small ball of maitre d'hotel butter and the liver of the bird minced and put inside, threaded alternately on the skewer with a piece of cold boiled bacon, seasoned, broiled, served on toast and garnished with parsley and lemon.

Brochette Of Crayfish Tails

The fresh boiled meat of the crayfish tails, prepared and served the same way as the recipe given for "brochette of lobster."