Put four tablespoonfuls of sugar
into an iron saucepan, stir until it is browned, then add to it slowly the
hot glaze, stir until it is thoroughly melted, turn it into a china or
granite receptacle, and stand away to cool. Keep this in the refrigerator,
and use it according to directions.
SWEETBREADS
SWEETBREADS a 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, pate shells or paper
cases. This will fill twelve cases, or fourteen pate shells.
SWEETBREADS a 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.
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