The Swedish, French, American cook book

Butter charlotte moulds and decorate with truffles any design desired. Line the moulds with chicken mousse and fill with sweet¬ breads that have been cooked, left in the juice until cold, and cut in pieces; cover with chicken mousse on the top, and make it smooth. Cook in oven in hot water — well covered — from six to eight minutes. Turn out on a spinach foundation and serve with a hollandaise sauce in the centre. Entree for luncheon or dinner. Stuffed Sweetbreads with Chicken a la Octavious Ris farcis, au Poulet, a la Octavious Cook sweetbreads [see recipe: Boiled Sweetbreads], When cold, cut and form in the shapeof half eggs; put on a buttered baking sheet with some sherry and cover with chicken mousse. Decorate with a strip of chopped truffle lengthwise and wave the chicken mousse through a fancy tube all around. Cook in oven, covered, for eight minutes. Serve on a foundation of hominy with creamed mush¬ room sauce as an entree for luncheon or dinner. Timbales of Sweetbreads a la Ericsson Hammond Ris en Timbale, a la Ericsson Hammond Cook pair of sweetbreads [see recipe: Boiled Sweetbreads]. When cold, cut in small dices; add to the sweetbreads one cup chicken mousse and half cup cut-up mushrooms (that have been boiled in sherry, water, pepper, and salt, for fifteen minutes and left until cold); flavor the mousse with some sherry. Butter and decorate timbale cups with truffles and Spanish pepper and fill. Cook in hot water in oven — well covered — from ten to twelve min¬ utes. Serve with hollandaise, truffle, or mushroom sauce around as an entree for luncheon or dinner. Sweetbreads in Mousse of Spinach a la Hollandaise Ris en Mousse d’Epinards, a la Hollandaise Cook a pair of sweetbreads [see recipe: Boiled Sweetbreads]; cut in dices; add to it a rich hollandaise sauce; put in the centre of a decorated mousse of spinach [see recipe: Mousse of Spinach]; garnish with parsley. Serve as an entree for luncheon or dinner. Larded Sweetbreads with Truffles a la Parisienne Ris lardes de Truffes, a la Parisienne Wash the sweetbreads well and put in hot water for about eight minutes to cook, with pepper and salt; leave in the water until cold; then form in nice shapes (according to the size required) about four inches around; lard with truffles all over by sticking a sharp point of a knife into the sweetbread and putting a pointed piece of truffle right in to each cut. Put on a buttered pan with some sherry; cook in oven for about ten to twelve minutes — covered (baste a few times with the juice from the pan). When ready glaze with a brown glaze, not too thick, as the sweetbreads and truffles are to show through. Serve on round pieces of toast on a platter, forming a ring with rich mushroom sauce in the centre and around, for luncheon or dinner. Sweetbreads (Ris) a la Maintenon Parboil sweetbreads ten minutes with water, sherry, pepper, and salt. Leave until cold. Cut in pieces lengthwise; cut a space in the centre of each. Glaze each side with a cream sauce flavored with sherry. Put in oven on a buttered pan to cook for five min¬ utes; take out; stuff the centre with ham mousse put through a fancy tube. Decorate with truffles; cook in oven six minutes. Serve on a hominy foundation with hollandaise sauce as an entree. Sweetbread Croquettes ( Croquettes de Ris)