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Maitre d'Hotel (INGREDIENTS for goodsized entr)

INGREDIENTS for goodsized entrée.-3 sweetbreads, egg and breadcrumbs, 1/4 lb. of butter, salt and pepper to taste, rather more than 1/24 pint of maîtred'hôtel sauce. AVERAGE COST, 4s. Soak the sweetbreads in warm water for an hour; then boil them for 10 minutes; cut them in slices, egg-and-bread-crumb them, season with pepper and salt, and put them into a frying-pan with the above proportion of butter. Keep turning them until done, which will be in about 10 minutes; dish them, and pour over them maître-d'hôtel sauce. The dish may be garnished with slices of cut lemon.

TIME. To soak 1 hour, to be boiled 10 minutes, to be fried about 10 minutes.

SEASONABLE. -In full season from May to August.

Note. - The egg and bread-crumb may be omitted, and the slices of sweetbread dredged with a little flour instead, and a good gravy may be substituted for the maître-d'hôtel sauce. This is a very simple method of dressing them.

SWEETBREADS, STEWED.