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Hunt Mortimer continued, with admirable presence of mind, 'that these entrees of oysters are inadmissible because they are out of season. Now curried prawns 'My husband loathes them. 'Well, well! What do you say to sweetbreads en caisse? All you want are chopped mushrooms, shalots, parsley, nutmeg, pepper, salt, breadcrumb, bacon fat 'No, no, cried Mrs. Beecher despairingly.
You are no longer a citizen of the world; but your 'unhoused free condition is put into circumspection and confine. The incognito of an inn is one of its striking privileges 'lord of one's self, uncumbered with a name. Oh! it is great to shake off the trammels of the world and of public opinion to lose our importunate, tormenting, everlasting personal identity in the elements of nature, and become the creature of the moment, clear of all ties to hold to the universe only by a dish of sweetbreads, and to owe nothing but the score of the evening and no longer seeking for applause and meeting with contempt, to be known by no other title than the Gentleman in the parlour!
"In the hunting-field with anybody, with women endlessly, with meanness like a snail, and when his blood was up, to the most nonsensical place you can think of." Forks only for sweetbreads! Gaston picked one up. "He went there." "Who told you?" "I came from there." "Where is it?" "A few hundred miles from the Arctic circle." "Oh, I didn't think it was that climate!" "It never is till you arrive.
Not to mention that they're getting out of season and very dear, it really strikes to my heart to see you have a duck; for the breast, which is the only delicate cuts in a duck, always goes in a direction which I cannot imagine where, and your own plate comes down so miserably skin-and-bony! Try again, Miss. Think more of yourself, and less of others. A dish of sweetbreads now, or a bit of mutton.
"This will never answer," he said, "Master Kilderkin the king twice asked for sweetbreads, and fricasseed coxcombs, which are a favourite dish of his most Sacred Majesty, and they were not to be had, because Master Kilderkin had not supplied them to the clerk of the kitchen, as by bargain bound."
PIG'S HARSLET. Wash and dry some liver, sweetbreads, and fat and lean bits of pork, beating the latter with a rolling-pin to make it tender. Season with pepper, salt, sage, and a little onion shred fine. When mixed, put all into a cawl, and fasten it up tight with a needle and thread. Roast it on a hanging jack, or by a string.
Put them in a stewpan with a thin slice of fat boiled ham, half a carrot, half a turnip, and a small onion, all cut small, and laid as a bed under the sweetbreads; put in a gill of broth, a bouquet of herbs, and half a saltspoonful of salt, with a pinch of pepper. Let them stew, closely covered, one hour, turning them after the first half-hour. When done, take them up and drain them.
It is perfectly easy to give exact proportions to produce certain degrees of thickness, and this has been done in the chapters on sauces; but where these sauces are used as a medium in which to cook, for instance, sweetbreads, a certain amount of liquid must be added to prevent burning.
When they are thoroughly cold, remove the membrane, and pick them into small pieces. Rub the butter and flour together in a saucepan, add the milk, stir until boiling, add the mushrooms, chopped fine, the sweetbreads, salt and pepper. Stir until it again reaches the boiling point, cover and stand over hot water for twenty minutes. Serve in ramekin dishes, pate shells or paper cases.
Serve with it a white, a Bechamel, or a Hollandaise sauce; or it may be served as a garnish to chicken, sweetbreads, etc., the little bunches being broken off and mixed with the sauce. Finely chop one medium-size onion and a small bunch of parsley. Melt one tablespoon butter in a pan and fry the onion until it is brown. Season with celery salt.
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