Cromesquis of Lamb, Beef Tongue or Sweetbreads, Babanine

Prepare a few bands of fat pork a sixteenth of an inch in thickness; have some crepinette or dressing of pork, well cleaned and well drained, spread it on a cloth, and cover over with the bands of pork. Cut into three-sixteenths of an inch squares, one pound of either lamb sweetbreads or beef tenderloin, or lamb or calf tongues, half a pound of mushrooms cut the same size, half a pound of lamb brains, cut the same, half a pound of onions cut into three-sixteenth inch squares, blanched and cooked in broth (No. 194a). Put all these ingredients into a pint of allemande sauce (No. 407) with four ounces of cooked ham, and four ounces of foies-gras cut into dice; let the preparation get cold, then divide it into an inch and a half balls, wrap them up in the crepinette and after they are all prepared, bread-crumb them English style (No. 13), butter over, and broil them on a slow fire, dress on hot dishes, and serve separately a well buttered veloute sauce (No. 415), to which has been added some lemon juice and chopped parsley.