Miss Corson's practical American cookery and household management

heated in brown sauce ; and the alternate pieces of the dish are large sweetbreads, studded with truffles cut in pointed cubes, and inserted in the sweetbreads after they are blanched. The upper ornament is a hatelet, or garnished skewer, holding a cockscomb and a large truffle in place on the top of the centrepiece of fried bread. The base of the aish is a circle of fried bread, garnished with pieces of truffle set with cold aspic jelly, or with the white of egg upon the outer edge of the bread. The brown sauce may be made by browning together a tablespoonful each of butter and flour, and then gradually stirring with them the liquor from the canned mushrooms and truffles, and enough broth to make a sauce thick enough to coat the spoon; season the sauce with salt and cayenne, add a glass of wine to it, and then heat in it the sweetbreads and the garnish. SWEETBREAD CROQUETTES. First blanch the sweetbreads, by soaking them in cold salted water for an hour, and bringing them to the boiling point in more cold salted water ; then lay them in cold water to cool them, and afterward trim off all the flesh and surrounding membrane ; have ready an equal quantity of cold tongue or ham ; for a pint of this mixture, put into a saucepan a tablespoonful of butter, and a teaspoonful of grated onion, and let them begin to color ; then stir in two heaping tablespoonfuls of flour, and half a pint of boiling water, and let the sauce thus made boil; meantime chop or grate the sweetbreads or ham ; add them to the sauce, and let the mixture boil, stirring it all the time ; when the croquette mixture boils, draw it to the side of the fire, stir in the yolks of three raw eggs, and pour it on an oiled dish to cool. Have ready a frying-kettle half full of fat over the fire, a dish containing two or three eggs beaten smooth, and a large platter full of cracker-dust or bread-crumbs ; wet the hands with cold water, and make the croquette mixture up in small cork-shaped rolls; put the croquettes first in the cracker-dust, then into the beaten egg, and again in the cracker-dust; smooth them on the outside, and fry them golden brown in the hot fat ; when the croquettes are nicely browned, put them on brown paper for a moment to free them from grease, and then serve them hot. A lemon sliced, or some, fresh parsley, will make a good garnish for sweetbread croquettes. srain croquettes Can be made in tlie same way BROILED SWEETBREADS. For this dish, the sweetbreads may be used either blanched or simply washed and trimmed. Split them, dip them in butter melted and seasoned with pepper and salt, lay them between the bars of a double wire gridiron, and broil them over a hot fire until they are a delicate brown color on both sides ; serve them hot at once, as they deteriorate by standing after they are cooked. FRIED SWEETBREADS.