Put four ounces of butter in a saucepan, add four ounces
of cooked sweetbread cut in three-sixteenth inch squares,
small bits of the white of chicken, some truffles, olives,
mushrooms, kidney and cock’s combs.
Moisten with one pint of Madeira sauce, let boil and
despumate; when the sauce is done strain it through a tamis,
fill your pastry crust and serve.
EDITOR’S NOTE:—The recipes are French, and properly prepared
and served, they will prove the real thing in Keokuk as well
as in the Quartier Latin.