Around-the-world cook book

Melt the butter, to which add the carrot, onion, and half a bay leaf, and 1 sprig of parsley, and cook for 5 minutes, then add the cornstarch and flour, season with salt and pepper to taste, and gradually add 2 cups of the stock in which the veal was cooked, and cook again for 5 minutes. Strain the sauce, reheat, and add V2 teaspoon of kitchen bouquet, and the cup of chopped mushrooms. Serve the veal souffle with this sauce from a gravy boat. SWEETBREAD CROQUETTES Sweetbreads, 1 pair, Fat pork, Tongue, i/^ pound (cold, boiled), Onion, 1/2, Eggs, 3, Parsley, bread-crumbs. Butter, Salt and pepper. Parboil the sweetbreads for 5 minutes, then trim off the string and pipe. Lard them well with strips of fat pork, about the size of a match, and fry them a light brown, in butter. Chop the tongue and sweetbreads fine, mix them well together, grate the half of an onion and chop a few sprigs of parsley, and add them, with salt and pepper to the rest. Then add the yolks of the eggs, beaten light, to some of the gravy that the sweetbreads have been cooked in, and thoroughly mix together. When cool and firm, shape into croquettes, dip them into the egg, and then into bread-crumbs, and fry in smoking hot butter or lard until a golden brown. Lay them on brown paper to drain, and serve with French canned peas, while still hot. SWEETBREAD PATTIES Sweetbreads, 1 pair, Milk, 1 pint, , Butter, 2 tablespoons, Eggs (yolks, only), 6, Flour, 4 tablespoons, Sherry wine, 2 tablespoons, Salt, and Cayenne pepper. Parboil the sweetbreads and let them cool. Melt the butter in a pan, and to this add the milk and flour, mixed together, and stir briskly until boiling. Season with salt and Cayenne pepper to taste. Cut the sweetbreads into small pieces, put them into the mixture, and cook for 5 minutes. Take off of the fire, add the beaten yolks of the eggs, and the sherry, and serve in patty shells. AROUND-THE-WORLD COOK BOOK ENTREES PATE DE FOIE GRAS, NO. 1 Calf's liver, 1, Calf's tongue, 1, Melted butter, i^ cup, Cayenne, y^ teaspoon, Ground cloves, i/i teaspoon, Worcestershire, 1 tablespoon, Made-mustard, 1 teaspoon, Onion juice, 1 teaspoon, * Boiling water, 1 tablespoon. Boil the liver until very tender, in slightly salted water; and in another vessel boil the tongue. They should both be cold and firm when later used. Pound the liver in a mortar, moistening it gradually with the melted butter. When it is a smooth paste put into it all the seasoning, and the water, and pack it firmly into jars, inserting here and there, bits of the tongue, which have been cut and pared for this purpose. When the jars are firmly packed, cover the tops with melted butter. Cover lightly, and set in a cool place. PATE DE FOIE GRAS, NO. 2 Calf's liver, 1 pound, Olives, 6, Peppercorns, 6, Butter, 4 ounces. Salt, % teaspoon. Bay leaf, 1, Parsley sprigs. Place the liver, olives, parsley, and bay leaf in a saucepan, and cover with boiling water. Only use 1 bay leaf and 2 sprigs of parsley. Add the salt and peppercorns. Simmer for two hours, gently. Set off, and when cool, cut the liver into thin slices.