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Boiled Pig's Tails

Trim and well wash four or five pig's tails, put them in a saucepan of salted water and boil until done. Take them out, drain, wipe them on a cloth, and arrange on a dish over a puree of peas. Put a few chopped mushrooms in a fryingpan with a little butter, and fry till quite brown; put them in a saucepan with a little stock, reduce it, and add the yolks of one or two eggs to thicken. Pour it when ready over the tails, and serve. Veal. Attereaux of Veal and Ham Cut into slices about one-fourth of an inch in thickness a quantity of cold cooked veal and lean ham. Divide these into flat squares about one inch wide each way. String them on small steel or silver skewers, arranging the ham and veal alternately, commencing with a veal square and ending with the same. Dip the attereaux into egg, roll them in breadcrumbs, and fry them for a few minutes. Take them out, arrange on a dish on a folded napkin. Garnish them with sprigs of fried parsley and serve as hot as possible. They are held in the hand by means of a table napkin, and the pieces are taken off the skewer with a fork to be eaten.