The Swedish, French, American cook book

Wash and clean the sweetbreads; make two pieces of each pair, allowing a piece for each person. (If very large they can be cut in halves across, turning the smooth side up and the cut side down.) Put on a buttered pan with some butter, sherry, chicken broth, pepper and salt; put into oven to braise — uncovered; baste the sweetbreads a few minutes with the liquid from the pan; cook for about twenty minutes. When done, serve on round pieces of toast with creamed mushrooms all around, as an entree (or in place of a joint) for luncheon, dinner, or supper. Can also be served for breakfast, with beurre sauce. Steamed Glazed Sweetbreads a la Hollandaise Ris cuits a la vapeur et glaces a la Hollandaise Boil sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in halves across; put in a pan with some. butter, sherry, pepper, and salt; put in oven — well covered — from eight to ten min¬ utes; then take out and glaze with a nice brown glaze. Arrange on a foundation of spinach and decorate with a row of fine-chopped whites of eggs across lengthwise. Garnish with parsley. Serve with hollandaise sauce in the centre, as an entree for luncheon or dinner. Sweetbreads (Ris) a la Perigord Wash, clean, and boil sweetbreads [see recipe: Boiled Sweet¬ breads], and leave until cold. When cold, remove the skin and cut in halves across (if very small leave whole — one pair of sweet¬ breads to make two pieces). Trim the pieces so that all are of one size. Coat with a heavy Perigord sauce and leave on a buttered pan in the oven to cook — uncovered — from eight to ten minutes — until they become nice and glossy. Take out and arrange on a decorated hot hominy foundation. Serve in the centre a supreme of sweetbreads. Entree for luncheon or dinner. Broiled Sweetbreads (Ris grilles) a la Brochette When cooked sweetbreads are at hand, this will make a delicious dish. Cut them in large dices; also take some fat bacon, slice and cut in pieces. Put on a skewer first a piece of sweetbread then of bacon, and so on, alternately, until the skewer is full. Put the skewer on a broiler and broil until the bacon is brown. Put on a platter on a long oblong piece of toast the length of the skewer; pour over some melted butter and garnish with fresh or fried par¬ sley. Serve for breakfast, luncheon, or dinner. Fried Sweetbreads with Shirred Butter, a la Brochette Ris frits au Beurre, a la Brochette Clean and wash sweetbreads, cook eight minutes in water and little salt, remove the skin and cut in small pieces. Also take some fat bacon, slice and cut in small pieces. Roll the sweetbread in egg then in bread crumbs. Put on a skewer first one piece of sweetbread then one of bacon and so on, until the skewer is full. Put some hot fat in a pan and fry until golden brown; leave on a pan in the oven from four to five minutes. When ready to serve, place the skewer with the sweetbread and bacon on top of slices of toast with melted butter and chopped parsley all around. Garnish with parsley and serve for breakfast, luncheon, or dinner. Souffle of Sweetbreads (Ris souffles) a la Surprise