603. Sweetbreads Braised à la Financière.
—Prepare six sweetbreads, as in No. 602, and serve with half a pint of hot Financière sauce (No. 246).
604. Sweetbreads Braised with Sorrel.
—The same as for No. 602, adding half a pint of hot purée of sorrel (No. 974).
605. Sweetbreads Braised au Salpicon.
—The same as for No. 602, adding half a pint of hot salpicon (No. 256).
606. Sweetbreads à la Soubise.
—The same as for No. 602, adding half a pint of hot soubise (No. 250).
607. Sweetbreads Braised, with Spinach.
—The same as for No. 602, adding half a pint of hot spinach (No. 943).
608. Sweetbreads à la Sauce Duxelle.
—The same as for No. 602, adding half a pint of hot duxelle sauce (No. 189).
609. Sweetbreads Braised, with Mushroom Sauce.
—The same as for No. 602, adding half a pint of hot mushroom sauce (No. 230).
610. Sweetbreads Braised à la Sauce Béarnaise.
—The same as for No. 602, adding half a pint of hot Béarnaise sauce (No. 166).
611. Sweetbreads Braised aux Cêpes.
—The same as for No. 602, adding half a pint of hot cêpes.
612. Sweetbreads Braised aux Gourmets.
—The same as for No. 602, adding half a pint of hot gourmet garnishing (No. 241).
613. Sweetbreads Braised à la Parisienne.
—The same as for No. 602, adding half a pint of hot Parisienne garnishing (No. 240).
614. Sweetbreads Braised à la Godard.
—The same as for No. 602, adding half a pint of hot Godard garnishing (No. 238).
615. Sweetbreads Braised à la Montglas.
—Place six braised sweetbreads, prepared as for No. 602, in six small, buttered paper-boxes, having cooked fine herbs (No. 143) strewn around the bottom. Heat in the oven for five minutes; then pour one tablespoonful of hot montglas sauce (No. 213) over each. Serve on a dish with a folded napkin.