Cookery for every household

1116. Ris de Veau à la Mayonnaise oz. cooked sweetbread. oz. cooked ham or tongue. 1 hard-boiled egg. Mayonnaise sauce. Olives. Anchovy butter. Chervil or parsley. Break the sweetbread into small pieces, cut the ham or tongue in dice, and the egg in quartered slices. Stone and chop a few olives and mix all lightly together. Then take 6 or 7 china or silver shells (or small paper cases may be used), put a spoonful of good mayonnaise sauce into each, fill up with the mixture, and cover with more mayonnaise. Place an olive stuffed with anchovy butter on the top of each and decorate with small sprigs of chervil or parsley. Sufficient for 6 or 7 persons. 1117. Escalopes de Ris de Veau aux Épinards 1 pr. sweetbreads. 1 table-sp. flour. Seasoning. A little butter. Rounds of ham or tongue. 1 pt. cooked spinach. 1 dessert-sp. flour. 1 gill white wine. £ pt. stock. Prepare the sweetbreads as directed on p. 242, and press them until cold. Then cut each one in four or five neat round pieces, season with pepper and salt and dip them in flour. Melt a small quantity of butter in a saute or frying pan, and cook the sweetbread in this until well browned on both sides. (If preferred, the sweetbread may be egged and bread-crumbed before being fried.) When sufficiently cooked, drain them on paper and keep them warm. Cut an equal number of rounds of ham or tongue as there are pieces of sweetbread, and warm them a Tew minutes in the same butter. To Make the Sauce. — Add the white wine to the pan in which the sweetbreads were cooked, and let it reduce. Then mix in the dessert-spoonful of flour, and add the stock. Stir until boiling, add more seasoning if necessary, and if liked a small piece of butter at the last. To Serve. — Pile some nicely cooked spinach in the centre of a hot dish and arrange the slices of tongue and sweetbread alternately round. Strain the sauce through a very fine strainer or tammy and pour it round the dish. Sufficient for 6 or 7 persons. , 1118. Kromeskies of Sweetbread (Cromesquis de Ris de Veau) 6 oz. cooked sweetbread. 2 oz. cooked ham. 1 or 2 truffles. 1 tea-sp. chopped parsley Seasoning. 1 oz. butter. 1 oz. flour. 1 gill stock. Caul. Frying batter. Cut the sweetbread, ham, and truffles into small thin pieces. Melt the butter in a saucepan, add the flour, and then the stock. Stir over the fire until the mixture begins to draw away from the sides of the saucepan. Then remove the saucepan from the fire and add the sweetbread, ham, and truffle, also the chopped parsley and seasoning to taste. Wash some caul, dry it, and then flatten it out on a board. Cut it in pieces about 4 inches square, put a little of the sweetbread mixture in the centre of each and fold up like a small parcel. Allow these to stand in a cool place until they are wanted, then dip them into frying batter, and fry them in boiling fat to a golden brown colour. Drain well and serve piled up on a dish paper and garnished with fried parsley. Sufficient for 4 or 5 persons. 1119. M6daillons de Ris de Veau a la Graziella 1 calf’s sweetbread. A little flour. 1 to 2 oz. butter. Potato cups. 2 or 3 table-sps. soubise sauce. 2 or 3 tomatoes. A little gravy or stock. Chopped parsley.