The Swedish, French, American cook book

until golden brown. Then take the croustades off the iron, turning it with the bottom side up (as it otherwise might get soggy from the fat at the bottom); leave to dry until ready to serve, then heat. Fill [see recipe: Sweetbreads with Mushrooms a la Parisienne]. Arrange on a paper doily. Garnish with parsley. Sweetbreads with Mushrooms a la Fanchonette Ris aux Champignons, a la Fanchonette Make little pastry baskets from puff paste; roll the puff paste out very thin; fill the little fluted cake tins with the pastry, cutting it very even around the edges. Put a little piece of paper in each basket and fill with beans and bake. In the meantime, make some little handles of cut strips (say six inches long and half inch wide) of the pastry; twist in corkscrew style and leave it in a narrow horse¬ shoe shape on a baking pan; bake until golden brown. When ready to serve, fill. Garnish with parsley. Stick a handle in each and serve very hot in the form of a ring on a platter. Filling. See recipe: Sweetbreads with Mushrooms a la Pa¬ risienne. Sweetbreads with Tongue a la Walde Langue au Ris, a la Walde Boil sweetbreads [see recipe: Boiled Sweetbreads]; cut them in four, lengthwise; put each piece on a thin slice of boiled smoked tongue; roll and put on a buttered pan with some sherry, pepper, and salt; put in oven and cook from six to eight minutes — well covered; glaze the tongue with a thin brown glaze; decorate with fine strips of cream sauce on a bias. Serve on a spinach foundation with hollandaise or truffle sauce in the centre. Entree for luncheon or dinner. COLD DISHES OF SWEETBREADS Sweetbreads (Ris) a la Charlotte Glaze charlotte moulds with aspic and decorate with a daisy made from truffles. Line with cream; to one cup cream three tablespoons dissolved Cox’s gelatine, pepper and salt. Fill with a piece of cooked sweetbread the size of the mould and drip on some aspic; fill with cream. Leave on ice until stiff; dip in warm water and turn out on a macedoine foundation; put in the centre a crouton of bread the shape of a pyramid that has been spread with stirred butter sprinkled with truffles. Stick a silver skewer on the top ornamented with parsley, carrots, or beets, etc. Sweetbreads (Ris) a la Merinos Glaze a large mould in a timbale shape with aspic made from the broth the sweetbreads are cooked in; decorate all around the bottom with a large daisy of truffles, strips across, and a little red diamond made from carrots. Line the mould with whipped cream — to one cup whipped cream three tablespoons dissolved Cox’s gelatine, pepper and salt. Cook the sweetbreads in water, salt, and sherry for eighteen minutes. Leave in the broth until cold. Cut in small pieces; leave in the white aspic until it comes to a jelly; fill the mould that has been lined; put some more cream on top; leave on ice until cold. Dip in warm water; turn out. Serve with the salad ; garnish with chopped aspic and crisp lettuce leaves all around. Sweetbreads (Ris) a la Chaud-froid