  SWEETBREADS À la CREME, No. 1 2 pairs of calves' sweetbreads 1 can of mushrooms 1 pint of milk 4 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 level teaspoonful of salt 1 saltspoonful of white pepper Wash the sweetbreads and trim them. Throw them in a saucepan of boiling water and simmer gently for one hour; drain and throw them in cold water. The water in which they were boiled may be used for stock. When they are thoroughly cold, remove the membrane, and pick them into small pieces. Rub the butter and flour together in a saucepan, add the milk, stir until boiling, add the mushrooms, chopped fine, the sweetbreads, salt and pepper. Stir until it again reaches the boiling point, cover and stand over hot water for twenty minutes. Serve in ramekin dishes, patÉ shells or paper cases. This will fill twelve cases, or fourteen patÉ shells. SWEETBREADS À la CREME, No. 2 1 pound of fresh mushrooms 2 pairs of calves' sweetbreads 1/2 pint of milk 4 level tablespoonfuls of butter 4 level tablespoonfuls of flour 1 teaspoonful of salt 1 saltspoonful of white pepper Wash and stem the mushrooms; do not peel them. With a silver knife cut them into slices. Put half the butter in a saucepan, add the mushrooms and half the milk, and the salt and pepper. Cover the saucepan, and stew slowly a half hour. Rub the remaining butter and flour together; drain the liquor from the mushrooms, add it, with the rest of the milk, to the butter and flour. Stir until boiling, add the mushrooms and sweetbreads that have been boiled and picked apart. Cover the saucepan, stand it over hot water, or use a double boiler, pushing the boiler to the back of the stove for twenty to thirty minutes. The saucepan must be kept closely covered, or the aroma of the mushrooms will be lost. This will fill sixteen cases, or fourteen patÉ shells, or alone it will serve twelve persons. SWEETBREADS À la BORDELAISE 1 pair of calves' sweetbreads 1/2 pint of stock 1 onion 1 bay leaf 1/2 teaspoonful of salt 1 can of mushrooms 1 teaspoonful of browning or kitchen bouquet 1 saltspoonful of white pepper 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour Wash the sweetbreads, put them in a saucepan, add the bay leaf, onion and one pint of cold water; bring to boiling point, and simmer gently one hour. Save the water in which they were boiled. Throw the sweetbreads into cold water, remove the membrane and pick them apart. Put the butter and flour in a saucepan; when thoroughly mixed, add a half pint of stock in which the sweetbreads were boiled, stir until boiling, add the mushrooms, drained, and the seasoning. Bring to boiling point, and push to the back of the fire for ten minutes. Skim off any butter that comes to the surface, add the sweetbreads, cook gently ten minutes longer, and serve in either patÉ cases, ramekin dishes, or paper cases. This will serve eight persons. BAKED SWEETBREADS 2 pairs of calves' sweetbreads 1 can of French peas 3 tablespoonfuls of butter 2 tablespoonfuls of glaze 1 teaspoonful of salt 1 saltspoonful of pepper Wash the sweetbreads and soak them in cold water; cut them apart and trim them neatly. Sprinkle the bottom of a baking pan with a chopped onion, put the sweetbreads on top, dust them lightly with salt and pepper, baste them with one tablespoonful of the butter, melted, and run them in a quick oven to bake for twenty minutes. Then brush them thoroughly with glaze and bake them ten minutes longer. Drain, wash and heat the peas, add the remaining butter and season them with salt and pepper. Put the peas in the bottom of the serving dish, dish the sweetbreads in them and send at once to the table. These may also be served in individual dishes, cutting the sweetbreads in small pieces, so they may be eaten with a fork. They will serve from four to six people. The throat sweetbread may be cut into halves, but as a rule one sweetbread is served to each person. LAMBS' SWEETBREADS IN PAPER CASES 8 lambs' sweetbreads 1/2 box of gelatin 1 pint of beef stock or chicken bouillon 1 can of peas 1 head of celery 2 level tablespoonfuls of butter 2 level tablespoonfuls of flour 1/2 pint of milk 1 lemon Hearts of lettuce Yolks of two eggs Salt and pepper Wash the sweetbreads, put them in a saucepan, cover with boiling water, add two tablespoonfuls of vinegar and a sliced onion. Cook gently for three-quarters of an hour. Drain, put them in a baking pan, brush them with butter, add a few tablespoonfuls of glaze or stock, put over three or four slices of bacon, and cook in the oven a half hour, basting three or four times. Rub the butter and flour together, add the milk, stir until boiling, add two tablespoonfuls of the soaked gelatin, a half teaspoonful of salt and a little white pepper. Take from the fire and add hastily the beaten yolks of the eggs. Cover the bottom of a cold baking pan with muffin rings, put one sweetbread into each muffin ring. When the sauce is a little cool, cover the sweetbreads thoroughly, filling the rings quite full. Stand these away over night in a cold place. Dissolve the remaining gelatin in the hot bouillon, season, add the lemon juice, and stand it aside over night. At serving time, remove the contents from the rings and place them in paper cases of the same size. Turn the clear aspic out on to a towel and cut it into pretty shapes. Decorate the top of the cases with this aspic, placing a sprig of green in the centre. Drain and press the cold peas through a sieve, and season them with salt and pepper; put this pulp in a pastry bag with a star tube, and decorate the top of each mold. Serve at once with mayonnaise passed in a boat. Another way is to fill the bottom of the paper cases with finely chopped celery, mixed with mayonnaise, and put the sweetbreads on top, omitting the peas. If made well, these are exceedingly handsome. One "ring" will be served to each person. SWEETBREADS À la NEWBURG 2 pairs of calves' sweetbreads 1 can of mushrooms 4 hard boiled yolks of eggs 1/2 pint of milk 2 level tablespoonfuls of butter 1 tablespoonful of flour 1/2 teaspoonful of salt 1 saltspoonful of white pepper 1/2 saltspoonful of grated nutmeg A dash of cayenne Cook the sweetbreads as directed in first recipe; when cold, pick them apart, rejecting the membrane. Rub the butter and flour together, add the milk, stir until boiling, and add this slowly to the mashed yolks of the eggs. Work and stir until you have a perfectly smooth paste. Press it through a fine sieve, add the salt, pepper, mushrooms and sweetbreads. Stand over hot water for twenty minutes, until thoroughly hot. Add, if you use it, four tablespoonfuls of sherry, and serve. This will serve ten persons.
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