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Entrées: Sweetbreads

Lambs' Sweetbreads are dressed as- Ris d'agneau à la Munich-larded and braised; served with rice, and cocoanut sauce. à l'aspic-set in little moulds of aspic, garnished with truffle, etc. aux huîtres-dressed with oysters in a white sauce. à la jardinière-larded, braised and glazed; served with a Jardinière garnish.

Dressed in this way they are served aux petits pois, aux concombres, aux pointes d'asperges, etc., with dressed peas, cucumber, asparagus or other vegetable in the centre, instead of Jardinière garnish.

Casserole de riz aux ris d'agneau. Sweetbreads and cocks' combs with Allemande sauce, in a baked shape of rice.

They may also be dressed in many of the ways suggested for ris de veau.

PORK.

Pork Cutlets are sauté, broiled, or breadcrumbed and fried. They are served with Robert, Tomato, Ravigote, Piquante, Indienne, or Rémoulade sauce, and called Côtelettes de porc frais sauce tomates, or à la Robert, according to the sauce with which they are served. Aux coings, they are served with a compote of quinces.

Côtelettes de porc à la Bolognaise are breadcrumbed, with grated Parmesan mixed with the crumbs, and fried; served with brown sauce, and a garnish in the centre of short pieces of macaroni, mushrooms and tongue, with tomato sauce and grated cheese. à l'Américaine are masked with a tomato sauce with aspic, and served on an aspic border with tomatoes in the centre. aux marrons are braised, and served with a purée of chestnuts in the centre, and brown sauce. If orange juice and shreds of orange peel are added to the sauce, they are called à la Dauphinoise. à la Navarraise are pickled and braised, and served with rice and tomato sauce.

ENTRÉES.

Filets de pore à la Maréchale are small fillets cut from the under part of the loin, breadcrumbed and broiled. à la Hanovérienne are larded, braised and glazed; dressed in a crown with white pickled cabbage in the centre, and brown sauce. They are aux épinards or aux pommes, with spinach or apple sauce in the centre instead of the cabbage. à la Maltaise are served in a savoury white sauce with orange juice, and chopped orange peel, mushrooms, and parsley.