No. 114. Animelle all'Italiana (Sweetbread)

Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze,
Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce, white
sauce.

Blanch as many sweetbreads as you require, cut them into quarters and
saute them in butter with a small onion cut up, salt, and a bunch of
herbs. Then pour over them two cups of white sauce and cook gently for
twenty minutes; take out the sweetbreads and put them in a stewpan.
Reduce the sauce, and add to it a mixture made of the yolks of four
eggs, one and a half ounce of butter and a teaspoonful of glaze; pass it
through a sieve, pour it over the sweetbreads, and keep them warm in a
bain-marie. Have ready a good Risotto all'Italiana (No. 190), and put
it into a border mould (but first decorate the inside of the mould with
slices of truffle), put it in a moderate oven, and when it is warm turn
it out on a dish. Place the sweetbreads on the risotto and fill in the
centre with quenelles of fowl and Espagnole sauce (No. 1).

No. 115. Animelle Lardellate (Sweetbread)

Ingredients: Sweetbreads, larding, bacon, stock, a macedoine of
vegetables.

Blanch two sweetbreads, lard them, and cook them very slowly in good
stock. Skim the stock and reduce it to a glaze to cover the sweetbreads.
Then cut them into three or four pieces and arrange them round a dish,
but see that the larding is well glazed over. In the centre of the
dish place a piece of bread in the shape of a cup and fill this with a
macedoine of vegetables.

No. 116. Frittura di Bottoni e di Animelle (Sweetbread and Mushrooms)

Ingredients: Sweetbread, fresh button mushrooms, flour, bread crumbs,
salt, pepper, parsley, butter, lemons.

Peel some button mushrooms and cut them in halves. Boil a sweetbread,
and cut it into pieces about the same size as the mushrooms, flour, egg,
and bread crumb them, and fry in butter; then serve with a garnish of
fried parsley. Hand cut lemons with this dish.

No. 117. Cervello in Fili serbe (Calf's Brains)

Ingredients: Calf's brains, stock, butter, parsley, lemon.

Boil half a calf's brain in good stock for ten minutes then drain and
pour a little melted butter and the juice of half a lemon over the
brain; add some chopped parsley fried for one minute in butter, and
serve as hot as possible.

No. 118. Cervello alla Milanese (Calf's Brains)

Ingredients: Calf s brains, eggs, bread crumbs, butter.

Scald a