(1760). Lamb Sweetbreads A La Financiere (Ris D'Agneau A La Financiere)

Lard with lardons (No. 4, Fig. 52) some even-sized lamb sweetbreads previously parboiled, refreshed and put to cool under a weight, range them closely together in a sautoir lined with fat pork, roots and minced onions; moisten to half their heighth with stock (No. 194a), and let this liquid fall to a glaze; moisten once more and finish cooking in a moderate oven, basting over frequently in order to glaze them well. Prepare a rice border, shaping it by hand and channeling with a piece of wet turnip, or else a molded one may be used, pour some butter over this, and brown it in the oven. Range in the center of the border a financiere garnishing composed of truffles, quenelles, escalops of foies-gras, mushrooms, and cock's-combs, pouring over a financiere sauce (No. 464), place the glazed sweetbreads on top of this garnishing.

(1761). Lamb Sweetbreads A La Joinville (Ris D'Agneau A La Joinville)

Braise some lambs' sweetbreads as indicated for the financiere (No. 1760). Prepare and pound a border made of forcemeat (No. 79), place it on a dish; lay a croustade made either of bread or paste in the center of the border; place the sweetbreads after they are well glazed around, and fill the croustade with a garnishing composed of quenelles, mushrooms, truffles, and a supreme sauce (No. 347) into which lobster butter (No. 580) has been added. Between every sweetbread lay a slice of tongue cut out to imitate a cocks'-comb and glazed with meat glaze (No. 402) and on the summit of the garnishing place some round chicken quenelles decorated with truffles (No. 134).

(1762). Lamb Sweetbreads A La Sevigne (Ris D'Agneau A La Sevigne)

Soak and parboil some hearts of lamb's sweetbreads, lay them in a sautoir lined with bardes of fat pork, sliced carrots and onions and a garnished bunch of parsley (No. 123); moisten to their heighth with some stock (No. 194a). boil, skim and finish cooking in a slow oven. Put them to press in round rings; when cold take them out, cover with a thick Villeroi (No. 560), let get cold and then dip in beaten eggs, then in bread-crumbs. Poach some quenelle forcemeat (No. 92) in Savarin molds decorated with truffles, unmold and fill the hollow centers with a salpicon of truffles and mushrooms, cover over with a supreme sauce (No. 547). Have the sweetbreads fried in clarified butter and laid around the garnishing.

(2238). Casseroles Of Lamb Sweetbreads A La De Luynes (Casseroles De Ris D'Agneau A La De Luynes)

Braise twelve unlarded lamb sweetbreads as for la Montebello (No. 1560): when cooked place under a weight to reduce to half an inch thick, and when cold cut them up into squares, as well as a quarter as many cooked truffles into one-quarter of an inch squares. Put on to reduce some bechamel sauce (No. 409), stirring into it some truffle essence and a little good melted game glaze (No. 398); when the sauce is properly reduced, add to it the salpicon of sweetbreads and truffles. Fill some small porcelain or silver casseroles (flat saucepans) with this preparation, having them quite full and rounded on the top; smooth the surfaces dome-shaped with a knife, let get cold and then cover over with a thin layer of forcemeat, besprinkle with parmesan and bread-crumbs, pour a little melted butter over, then bake lightly in a slack oven.