Page:The Jewish Manual.djvu/98

 they should be served with a fine, the gravy in which they are stewed will form the basis for it, with the addition of yolks of eggs and mushroom essence; French cooks would adopt the velouté or bechamél sauce; cut the size of button mushrooms, are a suitable accompaniment as a garnish.

SWEETBREADS STEWED BROWN. After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate are also an improvement. The above receipts are adapted for s fricasseed, except that they must be cut in pieces for fricassees, and pieces of meat or poultry are added to them; sweetbreads when dressed whole look better piqués.