Croquets Of Sweetbread

Take such sweetbreads as have already been served, cut them into as small dice as possible. Have a good veloute reduced ready. Throw the dice of sweetbreads into the veloute, and give them a boil, that they may taste of the sauce. Then lay them on a plate to cool. When cold roll them into any shape you like, round, oval, or long. Of all things avoid giving them the shape of pears, as some persons do, for in that case they must be more handled, without at all improving the quality. Serve up with par-sley, fried green, in the middle. Sometimes you may spread a very thin puff paste, and wrap some of the meat of croquette in it; put some crumbs of bread over it, and fry it of a very good colour. This is what is called risole. The risole differs in this particular only, that one is wrapped up in crumbs of bread, and the other in paste.

How To Cook Calfs Brain

Calfs Brain En Matelotte

Take three brains of an equal size. Strip them of the upper skin, let them disgorge in water; then boil them in water, salt, a little vinegar and butter. When done, drain and dish them, serve them up either with la sauce mate-htte, or la financiere. Cut each of them in two, and when you serve them on the dish, put between each a bit of bread, of the shape of a cock's-comb, that has been fried of a nice colour.

Calf's Brain A La Maitre D' Hotel

Let them he prepared as above. Cut some bread into the shape of cocks'-combs, which fry in butter till of a fine colour. Dish them between each half of the brains, which you have divided, and mask* the brains with a maitre d' hotel.

Calf's Brain With Fried Parsley

The same as above with regard to the stewing. Fry separately some parsley very green, and likewise some butter in a frying-pan, till such time as it ceases sparkling. Then put the brains into a dish, with the parsley in the middle, and for the sauce, put with the brown butter a spoonful of vinegar, some salt and pepper, and pour it under the brains.

* Mask means to cover with the sauce.

Marinade Of Calf's Brain

In case you should have any brains of desserte, make a marinade cuite, and give a boil to the brains in it. Then drain them and wrap them up in paste. (See Paste for frying, page 123.)

Calf's Brain, Love-Apple Sauce

These are to be prepared and done as those above. Cut slices of bread in the shape of cocks'-combs, fry and glaze them, and dish them between the brains, with the love-apple sauce under them.

How To Cook Tendrons Of Veal

Tendrons Of Veal A La Jardiniere

Tendbons are found at the extremity of the ribs. Previously to your detaching them, pare them from the dry bone which is next to them; then part them from the bone, and scollop them in the shape of oysters. Set them to disgorge, that they may be made very white. Next blanch them through. Let them cool. When cold, pare them of a good form, and mark them in a stew-pan wrapped up in layers of bacon. Put in a carrot, an onion, a bay-leaf, a few branches of thyme, and salt and pepper; moisten them with good broth, or with a poele if you have any, and let them stew for four hours as gently as you can. When they are done, drain them, and put them into a saute pan with a little glaze. Keep stirring them over the fire, that they may get the taste of the glaze. Dish them en miroton, and serve la jardiniire in the middle*.

* La jardiniere means the gardener's wife: by this is understood, that any vegetable of a good appearance may be used for that dish ; those most particularly used are carrots, turnips, asparagus, green peas, heads of cauliflowers, artichoke-bottoms, mushrooms, French beans, Windsor beans, etc They are, however, to be used only in the spring.

Tendrons Of Veal With Green Peas, Brown

Whatever sauce you may wish to serve the tendrons of veal with, they must always be done as directed above. They may be served in different ways, that is, either white or brown, which is explained in the article of Sauces. The tendrons a l'Espagnole are to be drained an hour before you send them up. When you are sure there is no more fat left, put them with the peas, that they may get the taste of them; give them one or two boils, then dish them en miroton, and mask them with the peas a l' Espagnole.

Tendrons Of Veal With Green Peas, White

Braize the tendrons as above. When they are done, drain them, and glaze them in a saute pan. Dish them en miroton, and put the peas in the middle. (See the articles green peas, white, or brown.)