For these kind of hors-d’œuvres it is necessary to have twelve small
silver skewers, about four inches long and the thickness of a
packing-needle, with a ring or fancy design on the top, they are not
very expensive but are very novel for this description of dishes; the
persons eating what is served upon them taking the head of the skewer
with the fingers of their left hand and picking it off with their fork.
Boil three throat sweetbreads in water ten minutes, pour off the water
and add one onion, one carrot, one turnip, two bay-leaves, and a pint of
white broth, let them simmer about twenty minutes till firm, then take
them out of the broth, lay them on a clean cloth, cut them in pieces,
with a long round cutter, about the size of a shilling, and season with
pepper and salt; then chop two eschalots very fine and put them in a
stewpan with an ounce of butter; fry them quite white, add ten
tablespoonfuls of white sauce (No. 7), and eight of light stock, reduce
until rather thick, add two yolks of eggs and the juice of half a lemon,
take it off the fire, but do not let it boil after the yolks of eggs are
in, then dip each piece of sweetbread into the sauce with a fork, and
lay them on a dish till cold, then run the skewers through the centre of
each piece, putting two pieces on each skewer, have ready four eggs well
beaten on a plate, dip each skewer into the eggs and then into the
bread-crumbs twice over, fry in hot lard, and serve them very hot on a
napkin.