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No. 27—SWEETBREADS.

Quantity for 6 Persons.

 2 lbs. of sweetbreads

 Salt, pepper

 Roll crumbs or cracker crumbs

 ⅛ lb. of butter

 1–2 eggs

Preparation:

No. 28—SWEETBREADS IN SHELLS OR OTHER SMALL MOLDS.

Quantity for 6 Persons.

 1¼ lbs. of sweetbreads

 ½ pt. of champignons, scant

 3 truffles

 ½ wine glass of white wine

 Salt

 1 pinch of pepper

 2 tbsps. of butter

 2 tbsps. of flour

 Some bouillon

 ½ tbsp. of Parmesan cheese

 ½ tbsp. of roll crumbs

 ½ cup of cream

 ¼ tsp. of meat extract

Preparation:

The Gravy:

The champignons and truffles are chopped fine and put into the gravy with the sweetbreads. Heat and fill into shells or other small molds, sprinkle with a little Parmesan cheese, a few roll crumbs and a little piece of butter and bake in oven light brown, which requires 10 minutes. This makes a fine side dish.

No. 29—PUFF PASTE PATTIES FILLED WITH SWEETBREAD RAGOUT.

Quantity for 6 Persons.

 ½ lb. fresh and very cold butter

 ½ lb. good flour

 1 white of egg

 ¼ pt. of cold water

 1 tbsp. of strong brandy