Lowney's cook book

liquor in which the bones have been cooked. Season with salt and pepper, color a delicate brown with kitchen bouquet, add two cups cold game, simmer ten minutes. Serve on slices of fried bread and garnish with a potato border and parsley. Curry of Game Prepare the same as Salmi of Game, adding one tablespoon curry powder. Serve in rice border. Roll Croustades Bake bread dough in muffin pans, when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture. Broiled Honeycomb Tripe Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with maitre d'hotel butter. Tripe Ragout Wash one pound of tripe and cut in two-inch strips for serving. Saute in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnished with toast points. Lyonnaise Tripe Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips ; cook ten minutes. Serve on buttered toast ; sprinkle with salt and pepper, dot with butter and garnish with finely chopped parsley. 142 lowney's cook book Tripe in Batter Cut cooked tripe in three-inch strips. Soak ten minutes in olive oil. Drain, sprinkle with salt and pepper, dip in Fritter Batter, and fry in deep fat. Baked Sweetbreads Soak sweetbreads in cold water ; lard ; place on slices of salt pork in dripping pan ; cover with milk or stock ; cook until tender and serve with Tomato Sauce. Baked Fillets of Sweetbreads Prepare six fillets ; sprinkle with salt and pepper and dredge with flour. Arrange on slices of bacon ; dot with butter ; baste with cream while baking in a hot oven. Serve with Bechamel Sauce. Braised Sweetbreads Arrange in the bottom of a buttered baking dish one fourth cup each of chopped carrot, celery, onions and salt pork. Place parboiled sweetbreads on top of vegetables ; cover with stock in tightly covered dish and bake slowly three quarters of an hour. Remove vegetables to serving dish and serve sweetbreads on top of them. Calf's Brains in Batter Parboil brains ; cut in two-inch pieces. Cover with French Dressing. Let them stand one hour. Drain, dip in Fritter Batter, fry in hot fat. Serve with Tomato Sauce. Scalloped Brains Parboil brains ; sprinkle with salt, pepper and lemon juice. Cut in inch pieces. Arrange in layers in buttered baking dish, alternating with Tomato Sauce. Cover with buttered and seasoned cracker crumbs and serve with chopped pickles. Brains Breaded Parboil brains and cook in muslin bag in boiling acidulated water one half hour. Drain. Cool and cut into four-inch pieces. Sprinkle with salt, pepper and lemon juice, dip in crumbs, egg and crumbs, and fry in hot fat. Serve with Piquante or Hollandaise Sauce. Frogs' Legs Skin the frogs' legs, sprinkle with salt and pepper, dip in butter, then in flour, and fry in hot fat. Serve with Sauce Tartare. Frogs' Legs a la Bechamel Remove skin from legs, season with salt and pepper, melt four tablespoons butter, add frogs' legs and one half cup mushrooms, and saute. Serve on slices of buttered toast, with Bechamel Sauce.