Sweetbreads and Mushrooms in Fontage Cups
- 2 cups cooked sweetbreads
½ cup mushrooms
1 tablespoon oil
½ tablespoon vinegar
2 tablespoons butter
3 tablespoons flour
¾ cup cream
salt, pepper, cayenne
Melt butter; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.
Sweetbreads and Chicken in Fontage Cups
Substitute one half cup cold cooked chicken cut in small pieces for the one half cup of mushrooms, and proceed as for [Sweetbreads and Mushrooms in Fontage Cups].
Creamed Oysters and Celery in Fontage Cups
- 1 pint oysters
2 tablespoons butter
1 tablespoon lemon juice
2 tablespoons flour
2 eggs
½ cup cream
salt and pepper
2 tablespoons wine
1 cup chopped celery
Melt butter, add oysters and cook one minute. Remove oysters, add remaining ingredients except wine, cook until thick, add oysters and wine, and serve in fontage cups.