The table

574. Escalops of Sweetbreads a la Richelieu. — Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of thick Allemande sauce (No. 210), and add two sliced truffles and four sliced mushrooms. Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter over all, and brown slightly in the oven for five minutes. Serve on a dish with a folded napkin. 575. Minced Veal h la Catalan. — Mince two pounds of lean veal, and brown it in a saucepan with three tablespoonfuls of sweet oil, one onion cut in quarters, and half a minced green-pepper. When a fine color, add two tablespoonfuls of flour, and mix thoroughly. Moisten with one pint of white broth (No. 99), and season with a heaped tablespoonful of salt, a teaspoonful of pepper; stir briskly, and add a bouquet (No. 254), three cloves of crushed garlic, and a gill of tomato sauce (No. 205). Cook well for twenty-five minutes; then serve, sprinkling a little chopped parsley over it. 576. Minced Veal a la Biscaienne. — Proceed as for No. 575, adding one pint of potatoes Parisiennes (No. 986), and two cut-up tomatoes, fifteen minutes before serving. 577. Fricandeau with Sorrel. — Cut a slice of three pounds from a leg of veal; remove the sinews, and lard the surface with a medium-sized larding needle. Place it in a sautoire in which there are already pieces of pork-skin, one sliced onion, one sliced carrot, and a bouquet (No. 254). Season with a tablespoonful of salt, cover with a buttered paper, and let it color slightly for five minutes on the stove.' Then moisten with half a pint of white broth (No. 99), and cook one hour, basting it occasionally. Serve with half a pint of puree of sorrel (No. 974) on the dish, placing the veal on top. All fricandeaus are prepared in the same way. 578. Fricandeau with Spinach. — The same as for No. 577, adding half a pint of hot spinach au gras (No. 943) instead of the sorrel. 579. Fricandeau a la Morlaisienne. — The same as for No. 577, serving it with a gill of hot Madeira sauce (No. 185), and garnishing with six small stuffed cabbages around the dish (No. 919). «80. Calf's Liver Stewed a 1'Italienne. — Cut two pounds of fresh calf's liver into small pieces. Put them with one ounce of clarified butter into a pan on the hot range, with one peeled and finely chopped, sound onion, and a clove of crushed garlic. Season with one pinch of salt and half a pinch of pepper. Cook well for five minutes, shuffling the pan well meanwhile, then moisten with half a glassful of white wine and a gill of Espagnole sauce (No. 151). Add six chopped mushrooms, and cook once more for three minutes. Serve with a teaspoonful of finely chopped parsley. 581. Calf's Liver Saute a la Provenoale. — Proceed as for No. 580, adding two crushed cloves of garlic. Squeeze in the juice of half a lemon. Serve with a tablespoonful of chopped parsley.