Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

each side. Lay the sweetbreads in a covered roaster, pour about them a pint of cleared and seasoned soup stock, cover closely and cook for an hour, then transfer to a hot dish. Thicken the gravy in the pan, season and pour it about the sweetbreads. Larded sweetbreads (fried) Prepare as in the last recipe, but instead of roasting dip in egg, then in crumbs; set on ice for an hour and fry in boiling butter. Sweetbread pâtés Make shells of rich puff paste, bake them, and fill, while hot, with a mixture made according to the following recipe: Cut a pair of blanched sweetbreads into small dice. Cut ten canned mushrooms into quarters and mix them with the sweetbreads. Add eight blanched and chopped almonds and six olives cut into tiny pieces. Heat a cup of cream and thicken it with a teaspoonful of cornstarch rubbed into one of butter. When smooth and thick add the sweetbreads, olives, etc. If too thick now, thin the mixture with a little mushroom liquor. As soon as all the ingredients are heated through remove from the fire and turn into the shells. Timbales of sweetbreads Blanch and chop two pairs of sweetbreads until as fine as powder, then rub them very smooth with the back of a silver spoon. Work into this paste a gill of sweet cream and the beaten yolks of two eggs. Season with salt and white pepper, and beat long and hard. Butter small timbale molds or “nappies,” and pour the mixture into them. Set the molds in a pan of hot water and bake in a hot oven until “set.” Loosen the contents of the nappies with a sharp knife, and turn out the molds upon a hot dish. Pour a white sauce about them. Sweetbreads en nid Follow directions for larded sweetbreads, and keep hot. Make a “nest” for them of cold boiled ham shredded into bits hardly larger than coarse straw; cold roast chicken, turkey or veal, and cold boiled spaghetti in four-inch lengths. Arrange upon a hot platter to simulate a nest, pour a