SWEETBREADS SERVED IN BEETROOT PÂTÉS.
Cook two large beetroots cut in the shape of oyster pâtés. Have one sweetbread cut in tiny pieces, and drop into a cup of thick, white sauce. Make six beetroot pâtés, fill them up with the preparation, and garnish with tiny bits of parsley round the beetroot. The remains of cold sweetbreads, or any kind of white meat, will do for this entrée.
CREAM OF CHICKEN.
Take the flesh from the breast of a chicken, place it in a mortar, and pound for ten minutes. Have two slices of bread soaked in milk; press the milk from it; pound it in the mortar with the chicken and the yolk of two eggs; pepper and salt. Pass through a wire and hair sieve; add a gill of switched cream; grease any kind of fancy shapes, and steam for ten minutes; turn out, and garnish with dice-cut pieces of ham, white of egg, and truffle. Dish on a border of mashed potatoes, and serve with sauce suprême. Serve green peas in the centre of this entrée.
CREAM OF RABBIT.
Take the fillets of the back of two rabbits; scrape and pound in a mortar with one ounce of butter, the yolks of two eggs; soak two slices of bread in sweet milk, press the milk out and pound in the mortar; pass through a wire and hair sieve. Switch a glass of cream and the white of the two eggs, and add to the pounded rabbit. Steam in timbale moulds, covered with white paper for fifteen minutes. Serve with a cream sauce, and fill the centre with a few whole tomatoes, stewed in a glass of water, with a half-ounce of butter; pepper and salt.