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Salmi of Duck, No. 2

INGREDIENTS.

I pint of thin slices of duck. 2 tablespoonfuls, each, of butter and flour.

I pint of brown stock.

I tablespoonful of catsup.

IO or I5 drops of onion juice.

I teaspoonful of lemon juice. 6 mushrooms, cut in pieces.

I tablespoonful of currant jelly.

Salt and pepper to taste.

Method. - Brown the butter and make a sauce with the flour, seasoning and stock. Add the duck and mushrooms, simmer twenty minutes, add the currant jelly, and garnish with croutons.

Réchauffés and Olla-Podrida.

Sweetbreads Sautéd.

Split parboiled sweetbreads into two pieces.

Wipe dry, sprinkle with salt, pepper and flour; or season with salt and pepper, and egg-and-breadcrumb them. Sauté in the blazer in hot olive oil, or butter, until nicely browned on both sides.

Serve with French peas or tomato sauce.