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Sweetbreads en Caisse

INGRE- DIENTS for entrée for 6 or 8 persons.-3 sweetbreads, 1 oz. of bacon fat chopped fine, 1 oz. of butter, 1 teaspoonful of olive oil, 2 dessertspoonfuls of chopped mushrooms, a small teaspoonful of chopped shalot, a little finely-chopped parsley, bread-crumbs, salt, pepper and grated nutmeg. AVERAGE COST, 3s. 6d.

Soak the sweetbreads in warm water for an hour, boil them 10 minutes, take them out and put them in cold water for a few minutes; then cut them into small pieces. Make a forcemeat of the other ingredients with the exception of the seasoning and parsley, and put this over the fire for 5 minutes; add to it the parsley and seasoning, and hold over the fire for 2 minutes more, then let it cool.

Butter some paper cases, lay a little forcemeat in, then some of the sweetbread, and, over that, some more forcemeat and breadcrumbs. Bake very gently for hour, then brown over the top with a salamander or before the fire.

TIME. hour to bake.

SEASONABLE. - May to August.

Sweetbreads, Sweetbreads, Fried, à la