Preparation: The flour is made into a smooth paste with water, ½ of the egg and brandy, then rolled out. The butter, which must be very hard, is placed on the paste in a chunk, the paste folded around it and then rolled out again. The board and rolling pin must be well covered with flour. This is repeated 4 or 5 times. The last time roll out the paste ¼ inch thick, cut out with a tumbler or cake cutter, then cut narrow strips and fasten them to the edge of the disk by brushing them first with the egg. Set the strips one on top of another until the edge is 1½ inch high, put a small mold in the opening. With a smaller tumbler, cut out the covers. Bake them both light brown or yellow. After cooling off, carefully remove the small mold, fill the patties with the ragout, cover with the baked covers and bake the patties 10 minutes in medium hot oven. Serve at once. The filling is made like the one in No. 28. For 6 patties cut out 6 bottoms and six covers and use the other paste for strips. No. 30—CROQUETTES OF SWEETBREADS. Quantity for 4 Persons. 1 lb. of sweetbreads ½ pt. can champignons 1½ tbsps. of lemon juice 2 yolks of eggs 2 tbsps. of white wine Salt, pepper 1 egg Roll crumbs for breading 2 tbsps. of butter 3 tbsps. of flour 1 cup bouillon ¼ cup champignon juice ¼ cup of cream Good lard for baking Preparation: The sweetbreads are boiled in salt water until almost done, then skinned and cut into cubes. The Gravy: Heat the butter and stir in the flour, add 1 cup of bouillon, white wine, lemon juice, cream, champignon juice, salt and pepper, then boil. It must be savory and thick. The champignons are cut into small pieces and put into the gravy, also the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and shape into oblong croquettes. Beat the egg well, dip in the croquettes and then into the roll crumbs. Bake in deep lard to a golden yellow color. If the croquettes are too soft, add more flour. If you want them as a side dish, take only half the quantity given. Remarks: You can make croquettes from remnants of veal and prepare them much more simply. See No. 31. No. 31—CROQUETTES FROM VEAL REMNANTS. Quantity for 6 Persons. 1 lb. of veal Salt, pepper 1½ tbsps. of lemon juice 2 yolks of eggs 2 tbsps. of butter or drippings 3 tbsps. of flour 1 cup of bouillon or 1 cup of water mixed with ¼ tsp. of meat extract ½ cup of cream 1 egg and roll crumbs for breading Good lard for baking Preparation: The meat is cut very fine. The preparation is the same as in No. 30, Sweetbread Croquettes. No. 32—MEAT BALLS FROM VEAL REMNANTS. Quantity for 6 Persons. 1½ lbs. of veal 2 eggs 1½ tbsp. of butter 1 tbsp. of lemon juice 1 pinch of nutmeg 1 tsp. of capers Salt, pepper Roll crumbs for breading