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Show QUEEN ALEXANDRIA. - y V;:''-' V:'::-f - ,.:.'.-;'.-': Uv:':$ ; S:'. . .. . : . ; - :-4 t.V'K.W,:-- -k't-"-":-- "1 Sweetbread Recipes By Nicolas Soyer, Chef of Brooks' Club, London. j The new queen of Denmark wns j Princess A'cxndrina of Mecklcnbur-' Mecklcnbur-' Schwerin when she married the crown prince in 1S33. She is the mother of two sons. Escolop of Sweetbreads: Trim a sweetbread and cut in four pieces. Trim four large mushrooms and tomatoes. toma-toes. Roll- the sweetbread in tiour and put it between the mushrooms and tomatoes. Butter well your paper bag and arrange the above nicely in the middle. Place one teaspoonful of breadcrumbs on top. Cover with a slice of fat bacon or ham cut very thin. Flavor with sweet herbs as desired. de-sired. Seal bag and put on broiler in hot oven. Allow twenty to twenty-five minutes. Sweetbread (Fancy Method): Half a small onion, one slice of carrot, a little ham, fat and lean, and a little of the trimmings, all cut in small dice. A small bunch of sweet herbs and thyme, parsley and bay leaves. Put these on the bottom of the paper bag which should be well buttered. Lard your sweetbread, If desired, and arotinj it put three or four mushrooms mush-rooms ard two or three tomatoes, skinned all seed removed. Add a tablespoonful of stock, .Madeira or herry, accordm to taste. Seal bag. Put on broiler. Allow twenty-five minutes in a hot oven. If rr-loi- snd t h Irtk sice are desired mix i. quarter of a teaspoonful of arrow ar-row root with the vegetables and a little burnt sugar coloring. When you open the bag, remove the sweetbread sweet-bread gently. Place on dish. Remove tomatoes, mushrooms, etc., and place around it. Put the whole of the remaining re-maining contents of the bag, juice included, in-cluded, in a strainer and press with a wooden spoon into a clean hot basin standing in boiling water. Pour the gravy thus obtained over the sweetbread. sweet-bread. (Copyright, 1911, by the Sfjrgis & Walton Company.) |