VOL AU VENT FINANCIÉRE
Put four ounces of butter in a saucepan, add four ounces of cooked sweetbread cut in three-sixteenth inch squares, small bits of the white of chicken, some truffles, olives, mushrooms, kidney and cock’s combs.
Moisten with one pint of Madeira sauce, let boil and despumate; when the sauce is done strain it through a tamis, fill your pastry crust and serve.
Editor’s Note:—The recipes are French, and properly prepared and served, they will prove the real thing in Keokuk as well as in the Quartier Latin.