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Amourettes

(Old French and Roman recipe.) Cut up and steep 2 pounds of beef marrow. Drain it, add salt and pepper, and 1 cup of tomato sauce. Then add 1/2 pound of chopped ham and 1/4 pound of cooked and sliced truffles. Line a mould with forcemeat, made of bread-crumbs, herbs, and butter, then fill with the above mixture. Steam it for 3/4 hour, turn out on a hot dish, and serve with mushrooms, and 1/2 pint of white sauce. SWEETBREADS (as cooked in Dauphiny.).

Soak and parboil 2 large heart sweetbreads, drain them, lard with strips of pork, and place in a casserole with 2 carrots and 2 onions sliced, and some parsley, and 1/2 pint consomme. Cover closely with a pie plate, on which put something heavy, and braise them. In France the plate is of earthenware, and live coals are kept on top to assist the baking or braising, as it is called. Serve with green peas.