_Broiled Soft Shell Crabs
*Sweetbreads with Mushroom Puree
Boiled Bermuda Onions
New Green Peas
Lettuce and Radish Salad
Fried Cornstarch Pudding
Coffee_
_*Sweetbreads with Mushroom Puree_--Blanch and prepare sweetbreads, by
cutting away all the windpipes and fibrous nerves. When they are quite
cool, put under a weight to flatten well. Dip them in melted Crisco
and broil, without browning too much, over a clear fire.
Put sweetbreads on very thin slices of round toast and serve with this
puree poured over all: Chop 1 dozen fresh mushrooms and put them to
cook with 1/2 pint of cream and 1/2 cup fine breadcrumbs. Cook them in
double boiler till mushrooms can be pressed through rather fine sieve.
Return this puree to fire, season with salt and white pepper, and let
get as hot as possible before using it for sweetbreads.