Roll Croustades
Bake bread dough in muffin pans; when cold cut off tops, remove soft portion leaving shell. Butter inside and out, and brown in the oven. Fill with any creamed mixture.
Broiled Honeycomb Tripe
Wash tripe and cut in pieces for serving. Cover with boiling water and cook until tender. Drain, wipe, sprinkle with salt and pepper, and broil over a clear fire. Serve with [Maître d’Hôtel Butter].
Tripe Ragoût
Wash one pound of tripe and cut in two-inch strips for serving. Sauté in two tablespoons butter, two tablespoons onion, add tripe, cook ten minutes, add one cup each of tomato and celery cut into inch pieces, and simmer until all are tender. Serve, garnish with toast points.
Lyonnaise Tripe
Cook two tablespoons onion in two tablespoons butter. Add two cups cooked tripe cut in small strips; cook ten minutes. Serve on buttered toast; sprinkle with salt and pepper, dot with butter and garnish with finely chopped parsley.