European and American cuisine

Sweetbreads with Green Peas. — Blanch a pair of sweetbreads as directed, season with 1 even teaspoonful seasoning salt ; melt 1⅜ ounces butter in a low saucepan, put in the sweetbreads, cover and cook slowly 30 minutes, turning them occasionally. Place 1 pint of young green peas in a saucepan ; add Vs pint boiling water, V/2 teaspoonful sugar, cover and boil till done. Mix Y, ounce butter with Ys teaspoonful cornstarch, add it to the peas, stir until smooth, season with Ys teaspoonful salt and 1 teaspoonful fine-chopped parsley. Dress the sweetbreads on a warm dish, pour the peas over them, and serve with small boiled potatoes. Sweetbreads prepared in this way may be served on toast or with croutons. Sweetbreads Fritée à la Marinière.— Gut 2 pairs of blanched sweetbreads into halves, season them with 1 even tablespoonf ul salt, Ys teaspoonful white pepper, the juice of 1 lemon ; lay them in a covered dish with 2 onions cut into slices, a sprig of thyme and a few branches of fresh parsley ; cover and let stand 1 hour. Then remove, wipe off with a clean towel, dust lightly with flour, dip into the batter (described below), drop into boiling fat, and fry like crullers to a delicate brown color. Remove with a skimmer, lay on a sieve, then arrange on a hot dish with a bunch of fried parsley in the center ; serve with AUemande or b6chamel sauce. Batter : Mix the yolks of 2 eggs with 1 gill of milk, add 2 heaping tablespoonfuls flour, ½ teaspoonful salt, 1 tablespoonful melted butter (measured after it is melted); add lastly the 2 whites beaten to a stiff froth, then use as directed above. Scallops of Sweetbreads with Mushrooms.— Cut 2 pairs of blanched sweetbreads into oval scallops ; melt 2 ounces of butter in a small saucepan, season the scallops with 1 teaspoonful seasoning salt ; put them into the butter, add the juice of ½ lemon, ½ teaspoonful grated nutmeg, cover and stew 10 minutes ; add 1 teaspoonful fine-chopped parsley, remove from fire, and set aside. Prepare V, pint of thick AUemande sauce, mix it with ½ cupful fine-chopped cooked chicken meat from the breast. When the scallops are nearly cold cover each one with this preparation ; set for 1 hour in a cool place. Then dip them into beaten egg and fine sifted bread crumbs ; fry them in deep, hot fat to a delicate brown; drain on blotting-paper or napkin. Arrange in a close circle on a warm dish, pour in the center 1 pint of stewed button mushrooms, and serve. Sweetbreads h la Fonchonette.— Separate 2 large pairs of blanched sweetbreads into small pieces and put them into a saucepan ; add 12 small mushrooms cut into quarters, 2 sliced truffles, 1 even teaspoonful seasoning salt, a pinch of Cayenne pepper, and 1 gill of Rhine wine ; cover and cook 10 minutes. Mix the yolks of 4 eggs with 1½ gill of cream, add it to the sweetbreads, stir a few minutes over the fire without boiling, and serve with finger rolls. VBAL. 299