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Sweetbreads Financiere

(Paris.) Trim and parboil two pairs of sweetbreads; fry them with 1 ounce butter, 1 carrot, 1 onion, some herbs, and 1 cup of stock. Cook for 3/4 hour, strain the stock over them on a dish, and serve with a border of 6 truffles, 6 mushrooms, 6 olives, 6 cocks'-combs, and 6 forcemeat balls made of chicken, bread, etc., which have been simmered in 1/2 pint of stock, with a glass of Madeira. SWEETBREADS (as cooked in Italy.).

Soak and parboil 2 large heart sweetbreads. Cut each into 4 pieces and fry in butter with salt, pepper, and parsley. When cool, dip each in some white stock or Bechamel sauce, then in egg and bread-crumbs and fry until brown. Serve with a brown sauce with mushrooms and a border of spaghetti, both cooked, the latter with tomatoes and cheese on top.