Sweetbreads And Oysters Recipe

From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-
Large.
_It gives me great pleasure to send you the recipes you request, and
thus further, in this small way, your unique and most generous
project. The recipe for sweetbread croquettes is from Mrs. Henderson's
Practical Cooking and Dinner Giving, but as it is the best one that I
have ever tried, I send it. Cordially yours,_
Two pair of sweetbreads blanched and cut into dice. Half a box of
mushrooms also cut into dice. Make a sauce by putting into a sauce pan
one and a half ounces of butter, and when it bubbles, sprinkle in two
ounces of flour, mix the butter and flour well together and cook
thoroughly; then put in a gill of strong stock; stock for this is best
made of chicken with some pieces of beef and veal added, or a gill of
cream may be used instead of the stock. When the flour, butter and
stock are well mixed, put in the sweetbreads and mushrooms and stir
over the fire until they are thoroughly heated. Now take them off the
fire, add the beaten yolks of two eggs, return to the fire long enough
to set the eggs but do not allow them to boil. When cool, form into
croquettes, roll first in cracker or bread crumbs, then in egg, and
again in crumbs and fry in boiling lard.

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