615. Sweetbreads Braised à la Montglas.
—Place six braised sweetbreads, prepared as for [No. 602], in six small, buttered paper-boxes, having cooked fine herbs ([No. 143]) strewn around the bottom. Heat in the oven for five minutes; then pour one tablespoonful of hot montglas sauce ([No. 213]) over each. Serve on a dish with a folded napkin.
616. Stewed Sweetbreads à la Catalan.
—Cut four blanched sweetbreads ([No. 601]) into slices; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, one gill of Espagnole sauce ([No. 151]), and a crushed clove of garlic. Cook for ten minutes; arrange on a hot dish, and serve.
617. Sweetbreads Broiled à la Colbert.
—Cut in two each of three fine blanched sweetbreads as in [No. 601]. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them; mix them in well, and then broil them on a brisk fire for five minutes on each side. Dress on a hot dish, and serve with half a pint of hot Colbert sauce ([No. 190]).
618. Sweetbreads Braised à la Pompadour.
—Braise the sweetbreads exactly as for [No. 602]. Serve with half a pint of hot Béarnaise sauce ([No. 166]), two truffles cut in small square pieces; arrange six artichoke-bottoms on the sauce, place a sweetbread on each artichoke, with a thin slice of truffle on top of each, and serve.
619. Sweetbread Croquettes, Périgueux Sauce.
—Prepare six sweetbread croquettes ([No. 276]), and serve them on a dish with a folded napkin. Serve half a pint of Périgueux sauce ([No. 191]), separate.