Sweetbreads And Mushrooms In Fontage Cups

2 cups cooked sweetbreads.

½ cup mushrooms.

1 tablespoon oil.

½ tablespoon vinegar.

2 tablespoons butter.

3 tablespoons flour ¾ cup cream.

Salt, pepper, cayenne.

Melt butter; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.

Sweetbreads And Chicken In Fontage Cups

Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for Sweetbreads and Mushrooms in Fontage Cups.

Baked Sweetbreads

Soak sweetbreads in cold water; lard; place on slices of salt pork in dripping pan; cover with milk or stock; cook until tender and serve with Tomato Sauce.

Baked Fillets Of Sweetbreads

Prepare six fillets; sprinkle with salt and pepper and dredge with flour. Arrange on slices of bacon; dot with butter; baste with cream while baking in a hot oven. Serve with Bechamel Sauce.

Braised Sweetbreads

Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables; cover with stock and bake slowly three quarters of an hour in tightly covered dish. Remove vegetables to serving dish and serve sweetbreads on top of them.