Harper's cook book encyclopædia

Thicken that in the dripping-pan with browned flour ; add a little lemon-juice and a teaspoonful of kitchen bouquet, boil up once, pour a few spoonfuls over the sweetbreads, the rest into a boat. Serve green pease with this dish. Sweetbread a la Newburg. — Soak in the usual way, then parboil a sweetbread in salted water flavored with lemon - juice for twenty minutes. Bleach it in ice-water. Drain, pick it into pieces, and place in a chafingdish over hot water. Add one tablespoonful of butter and four table- Sweetbreads S W EET POTATOES Syrups spoonfuls of cream. Season with mace, salt, and paprika. When boiling hot, add the beaten yolks of two eggs and stir until the sauce is thick. Just before serving add one tablespoonful of sherry. Sweetbreads, Vol-au-vent of. — Soak, parboil, and blanch two large sweetbreads. When cool, dry them, cut into small pieces, and dredge flour upon them. Melt 2 ozs, of butter in a saucepan, put in the pieces of sweetbread, and add the third of a pint of white stock, the strained juice of a lemon, two table - spoonfuls of sherry or Madiera, a bunch of sweet herbs, the thin rind of half a lemon, half a blade of mace, two cloves, and a little pepper, salt, and grated nutmeg. Let the sauce boil up once, skim it, and let the sweetbreads simmer gently until done enough. Take them up, strain the sauce, and mix with it gradually the yolks of two eggs beaten up with four table-spoonfuls of cream. Stir the sauce over the fire for a minute or two, but do not let it boil. Make a vol-au-vent case four inches in diameter. Bake it until done enough, scoop out the centre, and fill it with the mince. Serve the vol-au-vent very hot on a neatly folded napkin. Mushrooms and browned potato balls may be added to the preparation. Sweet Cakes. See Cakes. Sweet Potatoes. — The following recipes for cooking sweet potatoes will be found under their respective headings as indicated : Sweet-potato Pie. See Pies. Pudding. See Puddings. Buttered. SeeVegetables. Cakes. Croquettes. .. .. Surprise. Sweet Sauces. See Puddings. Swiss Eggs. See Eggs. Syllabub gives a nice finish to many dessert dishes, and when called for in these recipes should be made thus : To half a pint of rich cream add half a gill of sweet wine and two tablespoonfuls of finely powdered white sugar, and flavor with lemon ; whip to a froth, lightly removing with a spoon the foam thus formed to the dish requiring to be ornamented. Syrups. See Beverages ; also Fruits. Tea Puffs. See Cakes. T Tables of Weights and Measures and Time-tables for cooking, see inside cover pages. Taffy. See Candy. Tamis. — A tamis is a worsted cloth made on purpose for straining sauces. It comes in different weaves : a very coarse one for straining chopped almonds, raisins, etc. ; a medium one for purees, marmalades, etc. ; and a fine one for flour, sugar, and purees. The best way to use it is for two people to twist it contrary ways. This is a better way of straining sauce than passing it through a sieve, and refines it much more completely. This word is frequently spelled Tammey or Tammy. Tapioca. — The following recipes for cooking tapioca will be found under their respective headings as indicated : Tapioca Cream. See Creams. Custard. See Custards. Pudding. See Puddings. .. with Apples. Cream Soup. See Soups. Tartar Sauce. See Sauces. Tartare Sandwiches.