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One Heart Sweetbread

Three Crayfish or Prawns.

Bacon. One gill of Velouté or Béchamel Sauce.

One ounce of grated Parmesan Checse.

Breadcrumbs. One ounce of Butter.

Lobster Spawn or Coral.

One pound of Puff Paste.

Roll out the paste to about an eighth of an inch thick, stamp out ten or twelve rounds, and line small patty-pans with them; trim the edges, and fill the pans with dried peas to keep the paste down while it is cooking (raw rice does just as well). Bake these patties a bright yellow in a hot oven; when cooked, and a little cool, take out the peas or rice, but leave the pastry in the pans. Prepare a ragoût of the sweetbread, crayfish tails and bacon previously cooked, and cut into dice, equal quantities of each. Place these in a stewpan, and warm them up with the velouté or Béchamel sauce. Mix well and fill up the patty-pans with this ragoût, sprinkle on the top of each a little mixture of grated Parmesan cheese and breadcrumbs, and on the top of each patty put a little pat of lobster butter. Put the patties in a very hot oven just to brown them, take them out of the pans, dish them up on a folded napkin, garnish with parsley, and serve.

Petits Darioles de Volaille en Chaudfroid. (Little Moulds of Minced Chicken with Chaudfroid Sauce). Ingredients.

Cne large Fowl.

Two ounces of Butter