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

by Alexander Filippini

610. Sweetbreads Braised à la Sauce Béarnaise.

—The same as for [No. 602], adding half a pint of hot Béarnaise sauce ([No. 166]).

611. Sweetbreads Braised aux Cêpes.

—The same as for [No. 602], adding half a pint of hot cêpes.

612. Sweetbreads Braised aux Gourmets.

—The same as for [No. 602], adding half a pint of hot gourmet garnishing ([No. 241]).

613. Sweetbreads Braised à la Parisienne.

—The same as for [No. 602], adding half a pint of hot Parisienne garnishing ([No. 240]).

614. Sweetbreads Braised à la Godard.

—The same as for [No. 602], adding half a pint of hot Godard garnishing ([No. 238]).