The Delmonico Cook Book: How to Buy Food, How to Cook It, and How to Serve It.

by Alexander Filippini

605. Sweetbreads Braised au Salpicon.

—The same as for [No. 602], adding half a pint of hot salpicon ([No. 256]).

606. Sweetbreads à la Soubise.

—The same as for [No. 602], adding half a pint of hot soubise ([No. 250]).

607. Sweetbreads Braised, with Spinach.

—The same as for [No. 602], adding half a pint of hot spinach ([No. 943]).

608. Sweetbreads à la Sauce Duxelle.

—The same as for [No. 602], adding half a pint of hot duxelle sauce ([No. 189]).

609. Sweetbreads Braised, with Mushroom Sauce.

—The same as for [No. 602], adding half a pint of hot mushroom sauce ([No. 230]).