(1558). Sweetbreads A La Maltese (Ris De Veau A La Maltaise)

In order to succeed with this dish it will be found necessary to have two tin rings for each sweetbread; one two inches in diameter by three-eighths of an inch high used for pressing the sweetbreads, and another two and a half inches in diameter by five-eighths of an inch high. Prepare and cook the sweetbreads as for a la conti (No. 1554); set them under a weight in the smallest ring for fifteen minutes. Butter two pieces of paper slightly larger than the largest ring, butter the inside of this ring and lay it on top of one of the papers, then cover the paper and ring with a layer of cream forcemeat (No. 75), press down in the ring on this an unmolded sweetbread, and finish filling the ring with another layer of forcemeat; smooth the surface nicely and on top imitate a Maltese cross with four long lozenges of red beef tongue, one and one-eighth inch long; cut down the center and turned over so that the opposite sides come together; in the middle of these four reversed lozenges place a small round of tongue a quarter of an inch in diameter and decorate between with little bits of truffle; lay the second sheet of buttered paper over this decoration, turn the buttered side down, and proceed the same for all the sweetbreads and rings.

Turn the rings over and range them on a level buttered baking sheet in such a way that the decoration is underneath; place it in a slow oven for fifteen to twenty minutes, being careful that the forcemeat does not brown. Unmold and dress; prepare a tomato sauce (No. 549) mixed with bearnaise sauce (No. 433), into which incorporate a little meat glaze (No. 402), pour a part of it over the bottom of the dish and serve what remains in a separate sauce-boat.

(1559). Sweetbreads A La Marsilly (Ris De Veau A La Marsilly)

Place in the center of a dish a cut out rice croustade foundation. Choose eight medium-sized throat sweetbreads, blanch and cool them in the press(No. 71), lard them with fine larding pork (No. 3, Fig. 52), and range in the bottom of a narrow saucepan lined with a braise; season and moisten to half their height with, beef-stock (No. 194a); let this fall very slowly to a glaze, then remoisten to half their height with more of the same broth, reduce again, and pour a gill of Madeira or Marsala wine over the sweetbreads; allow the liquid to boil up twice before setting the saucepan in a slack oven to finish cooking the sweetbreads while basting and having them attain a nice color. Fry eight small and pared artichoke bottoms; drain and range them dome-shaped with small fresh green peas cooked English style (No. 2742) thickeued with a well-buttered bechamel ( No. 409). Dress the sweetbreads on the rice foundation with the artichoke bottoms around; send to the table accompanied by a sauce-boat of veloute (No. 415), reduced with the sweetbread stock.

(1560). Sweetbreads A La Montebello (Ris De Veau A La Montebello)

Blanch until firm to the touch some medium-sized sweetbreads that have been in soak for a few hours, then drain, refresh and pare by suppressing all the sinews and fat. Lay them in a sautoir lined with slices of fat pork, sliced onions and carrots and a bunch of parsley, moisten to half their height with beef-stock (No. 194a), let this liquid fall to a glaze and then remoisten; cover with a buttered paper and finish cooking in a slack oven. After they are done, pare and set them in oval tin rings, two and a half by five-eighths of an inch in diameter and half an inch high; let them cool off in these under the pressure of a weight. Cut up the parings into small three-sixteenths inch dice; also some mushrooms and truffles; fry a chopped shallot in butter, add to it the mushrooms, the truffles and the sweetbreads, also a little veloute (No. 415), then season; when this preparation is cold, use it to cover one side of the sweetbreads, having it well rounded on the top, cover over with a layer of cream forcemeat (No.75), and dredge the surface with finely chopped red tongue; place the sweetbreads on a buttered baking pan, pour melted butter over and the sweetbreads in a slack oven for twenty minutes; serve a Montebello sauce (No. 502) separately.