Sweetbreads A La Dauphine

If you use round dishes, you must have four sweetbreads; if a long dish, three large ones will be sufficient. Mind, at any rate, to select them of a large size and very white. Pare the sinews and the fat; throw them into warm water to draw out the blood, and make them as white as possible. When thoroughly disgorged, blanch them a little in boiling water to make them firm, that you may lard them with greater facility. As soon as they are larded, rub a stew-pan all over with butter, cut a few carrots and onions over the butter ; cover this with some fat bacon, lay the sweetbreads over the bacon, powder them over with salt, and stew them with a great deal of fire on the top, and very little beneath. When they are of a fine brown, cover them with a round of paper, and lessen the fire on the top. If they are large, it will require three-quarters of an hour to do them. If they are too much done, they become soft, and are not so palatable. When properly done, drain them, and put them in a pan with some glaze, and the bacon beneath. Leave them in the glaze till dinner-time; then drain them afresh, and glaze them of a fine brown. Serve them up with sorrel or endive.

* I call cassis, that part which is attached to the tail end of a loin of veal; the same part of beef is called the rump.

Scollops Of Sweetbreads With Green Peas

Take four fine sweetbreads, let them disgorge, and blanch them thoroughly. Next cut them into scollops, as large as possible. Mark them in a saute pan with clarified butter and a little salt. A quarter of an hour before you send up, sautez them, over a stove, with a clear fire, turn them round, and when done, drain the butter, and put a little glaze into the saute pan. Keep stirring the sweetbreads in the glaze ; dish them en miroton, and send up the peas in the middle.

When you have sweetbreads of desserte*, cut them into scollops, make them hot in a little light glaze, and after having dished them en miroton, mask them with the peas. Scollops of sweetbreads are easier to dress, when you put between them a slice of fried bread cut round, and the green peas in the middle; without the fried bread they do not keep the shape in which you dish them.

The Attelets Of Sweetbreads A L' Italienne

Take some fine sweetbreads, as white as can be pro.-cured. Blanch them, and stew them in a well-seasoned liquor of braize. When done, drain them; and when cold, cut them into squares of about an inch. Put those squares into a sauce d' attelets, and let them cool. When the sauce is cold, skewer the squares, alternately, with a bit of calf's udder ready done, using silver skewers, and give them as nearly as possible a. square shape, all of a size. Then, moistened with the sauce, dip them into crumbs of bread only. Now give them a complete square shape, and dip them into an omelette of four eggs, whites and yolks beaten together with a little salt, cover them over again with crumbs of bread, which level with a knife. Next powder some crumbs of bread on the cover of stew-pan, and lay the attelets over them. The moment you are going to send up to table, fry them of a fine brown and sauce them with a brown or white Italienne, according to your fancy.

* Desserte, is when left from the table.

Small Cases Of Scollops Of Sweetbreads

Let the sweetbreads disgorge and be blanched as above. When they have been lying for a time in cold water, make small scollops of them, and mix them with a dusselle, which is to be made in the following way-: -

Take half a pint of mushrooms; four or five shalots, a little parsley, and chop the whole very fine separately. Next rasp a little fat bacon, put a small lump of fresh butter. Stew the fine herbs over a slow fire, and put the scollops with them, seasoned with salt, pepper, and a little pounded spice. When done, drain all the fat; then put the scollops into small paper cases fried in olive-oil, and put to them a deal of seasoning, I mean plenty of fine herbs. Then strew over a few crumbs of bread fried in butter. Lay the paper cases for a moment in the oven, and when you are going to serve up, pour into each of them a little thin Espagnole, and squeeze the juice of a lemon; but contrive to drain all the fat.