Practical gastronomy and culinary dictionary

Blanch the sweetbreads, trim, parboil for ten minutes in slightly salted water, cool, and cut them into slices about a quarter of an inch thick ; trim the slices a httle (avoiding waste). Have ready some well-reduced white sauce, partly cool, season the slices of sweetbread, dip each into the sauce, so as to coat them well. Place on a baking- sheet or wire tray, and put on the ice to get set. Beat up the egg, dip each into egg and crumb. Place them m a frying-basket and fry in hot fat or lard a golden colour. Dish up in a circular row on a thin border of mashed potatoes, fill the centre with spinach, previously heated and well seasoned, give them a pyramidal shape, pour the sauce, previously heated, round the dish, and serve. 405. Quenelles a la Clamart. — 8 to 10 oz. chicken, veal, or rabbit meat free from bone, skin, and gristle, ^ lb. bread panade, No. 9, 2 eggs, 3 tablespoonfuls cream, 1 gill of bechamel sauce. No. 169, 1 oz. butter, 1 gill of cooked peas, 1 truffle, ^ cucumber, ^ pint stock, pepper, salt, mustard, aromatic spice, spinach greening, mashed potatoes for border. ENTREES (hot). 507 Cut the meat into small pieces, pound in a mortar till smooth, add the panade, mix thoroughly with the cream, a few drops of spinach greening or a table- spoonful of cooked spinach, and the eggs. Season to taste, and rub through a sieve. Fill a number of well- buttered and ornamented pie moulds with this farce ; place them in a saute-pan with a little water and cook in the oven for about ten minutes. Reduce the stock to a quarter, add the sauce and reduce again. Scoop out some pea shapes of cucumber, cook in salted water, strain, and put in a stewpan together with the peas, add the butter and toss over the fire. Cut out the truffle in pea-shapes, mix with the above, moisten with a little sauce, season with pepper, salt, and a pinch of sugar. Turn out the moulds and dress neatly on a round border of mashed potatoes. Fill the centre with the prepared garnish, and pour a little of the remaming sauce round the base of the dish. Should any quenelle- meat be left over, put it in a forcing bag or paper cornet and force out on a buttered saute-pan very small quenelles about the size and shape of peas ; add a little stock, poach for three or four minutes, and mix these with the above-mentioned garniture. 406. Foie de Veau a I'Echalote. — 1 lb. calf's liver, 2 oz. butter, 1 dessert-spoonful flour, 2 finely chopped shallots, 1 teaspoonful lemon juice, 1 dessert- spoonful chopped parsley, pepper and salt, ^ gill brown stock, 1 glass of Chablis wine, a few half- moons of puff pastry (fleurons). Wipe the liver with a damp cloth, cut it in very fine short slices, season with pepper and salt. Melt the butter in a frying-pan, add the chopped shallots, and fry a light colour ; put in the liver, and toss over a quick fire for about five minutes ; sprinkle the flour over, toss again, add the chopped parsley, lemon juice, and wine, also the brown stock. Let it simmer whilst stirring for another five minutes. Pile up on a hot dish, garnish with half- moons of puff paste, and serve. 407. GuUasch (Gulias-hus), an Austro-Hwigarimi 508 ' EECHEKCHE COOKERY.