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Classic
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page 75
the clear soup. Boil nearly an hour; season well, and put sweetbreads in. Add
butter and flour. Cook till thick, and add wine last. Serve hot.
SWEETBREADS WITH PEAS
Take the skin and fat off the breads and let them stand in salt water for a few
minutes. Cut into pieces and boil till done. Boil the peas in salted water and
put with the breads. Take the liquor from the peas and thicken with flour and
season highly with pepper, salt, and butter. Cook a few minutes and pour over
the dish.
TIMBALE
Mrs. Henry C. Buckner
Boil 6 or 8 large sticks of macaroni, broken in 1-inch lengths, 25 minutes, and
put in cold water to bleach; decorate a medium-sized bowl, holding about 3
pints, with pieces of macaroni an inch long. The inside of the bowl is thickly
buttered to hold macaroni, and put in close together up to the top of the bowl.
The filling is made of the breast of 1 large chicken, raw.
1 large slice of bread, soaked in cream,
1/4 pound of butter,
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