Stuff it in the plain way, boil it, and when it is to be served up put over the following sauce:—Take slices of throat sweetbreads blanched, white button mushrooms stewed, artichoke bottoms boiled till half done and cut in halves, cocks combs boiled till done, a few egg balls scalded; add a good benshamelle, and stew them gently for ten minutes. Or, instead of benshamelle, there may be put to the above ingredients half a pint of veal stock, and let them all be boiled ten minutes; then add a leason of three eggs and cream, simmer them together five minutes more, and season with salt, lemon juice, and cayenne pepper.
Rabbits with Onions.
Boil them as white as possible, and when they are to be served up, wipe them dry and put over onion sauce, made thus:—Take mild onions peeled, and boiled till three parts done; then squeeze and chop them but not too small; add a bit of fresh butter, a little salt and flour, a sufficient quantity of cream to mix them, and a little white ground pepper, if approved. Let the sauce be of a good thickness, and simmered over a slow fire for ten minutes.
Glaized Sweetbreads.
Lard very neat two heart sweetbreads, then blanch and braise or roast them; and when they are to be served up, glaize the top part, and put stewed endive under them.
Matelote of Rabbits.
Cut them into pieces and blanch and wash them; then put them into a stewpan with a gill of water, cover close and preserve them as white as possible. When they are nearly done and the liquor almost reduced, which should not be of any colour, add half a pint of good benshamelle, a few whole boiled cocks combs, pickle cucumbers, ham, tongue, omlets of eggs (the same as for garnishing) cut into small squares, and a few stewed button mushrooms. Stew them together for ten minutes, and serve the matelote up directly.
Sweetbreads en Erison.
To be done in the same manner as [neck of veal], which see.
Stewed Giblets plain.