d one-third. Add one
tablespoonful chopped parsley and a pinch of saffron. Cook two
minutes. Pour the bouillabaise over slices of French bread.

ENTREES

[Illustration]

Sweetbreads with Mushrooms

Lay half a dozen sweetbreads in cold water for twelve hours, changing
the water several times. Then boil them five minutes, drop into cold
water, remove the skin and lard with fat bacon. Put them in a saucepan
with a pint of stock, two small onions and one carrot chopped, a
teaspoonful of minced parsley, salt, pepper, cayenne, and a little
mace. Stew until tender.

Serve with a mushroom sauce, made as follows: Take a small bottle
of mushrooms or one dozen fresh mushrooms sliced and boil them five
minutes in water and lime juice. Drain and place in a stew pan with
two ounces of butter, one ounce of flour and a pint of well seasoned
stock or gravy. Cook until the sauce is reduced one-half. Pour over
the hot sweetbreads.

* * * * *

Terrapin

Boil the terrapin for one hour, and clean carefully. Rub into a paste
the yolks of six hard-boiled eggs, half the white of one egg chopped,
one tablespoonful of butter, one teaspoonful of flour, three whole
cloves, salt, pepper, cayenne and mace. Place the terrapin into a
stewpan with a glass of sherry or madeira and the prepared paste. Cook
slowly for twenty minutes. Add three glasses of sherry and madeira and
allow it to boil once, when it is ready to serve.

* * * * *

Frogs a la Poulette

Joint the hind legs and backs of twelve frogs; put in a closely
covered saucepan with some truffles, a small can of mushrooms sliced,
a glass of white wine, salt, white pepper, cayenne, mace and four
ounces of butter. Stew gently fifteen minutes, stirring once or twice.
If then tender, add one teaspoonful cornstarch rubbed into one ounce
of butter. Let it cook two minutes, take from the fire and stir in the
yolks of six eggs beaten well with one-half cup of cream. Place this
mixture where it will keep hot without cooking. Cut the crust from a
loaf of bread, scoop out the center, brush with butter and brown in
the oven. Pour the frogs legs and sauce into the bread cup, garnish
with mushrooms and truffles.

* * * * *

Calves' Head en Tortue

Simmer a calves' head for two hours. Tie the brains in a cloth, put
them in the saucepan with the head and cook two hours longer. Then
extract th