(1561). Sweetbreads A La Montpensier (Ris De Veau A La Montpensier)

Have six heart sweetbreads of equal size; soak them in cold water and afterward lay them in a saucepan containing cold water and parboil until they harden, pare and let cool in the press (Fig. 71). Lard three of them with fine salt pork (No. 3, Fig. 52) and the other three with truffles cut the same size; braise them as for a la Conti (No. 1554), and when cooked and glazed, strain off the stock free it from its fat and reduce it to a half-glaze. Dress the sweetbreads around a rice croustade garnished with small quenelles and mushrooms thickened with veloute (No. 415) and between each sweetbread lay a whole peeled and glazed truffle; dress on top of the garnishing a pyramid of truffles and surround the base with a circle of mushroom heads: glaze the truffles and sweetbreads. Serve with a separate tureen of veloute sauce (No. 415) reduced with the sweetbread stock, passed through a tammy.

(1562). Sweetbreads, Neapolitan Style (Ris De Veau A La Napolitaine)

Prepare and cook some throat sweetbreads the same as for a la Montebello (No. 1560); lay them under a weight in oval rings, and when cold cover one side of each, having it rounded on top. with cooked in fine herbs (No. 385) mingled with a little half glaze (No. 413); covering this over with a layer of chicken quenelle forcemeat (No. 89). Dip them in beaten eggs and fry in clarified butter. Dress the sweetbreads and lay around a garnishing composed of macaroni cut in two-inch lengths, a quarter as much unsmoked red beef tongue, shredded finely, and the same volume of cooked mushrooms cut into small fillets; add tomato sauce (No. 549), veloute sauce (No. 415) and meat glaze (No. 402).

(1563). Sweetbreads, Piedmontese Style (Ris De Veau A La Piemontaise)

Lay the sweetbreads to cool under a weight or in the press (Fig. 71) after they are blanched; then cut them across through their thickness into slices, season and range these in a sautoir with melted butter, cook them nicely and moisten with white wine; reduce and add a little veloute sauce ( No. 415). A few minutes later put in some white Piedmontese truffles, half an ounce for each sweet bread. Dress this inside a border of Piedmontese risot (No. 739).

(1564). Sweetbreads, Portuguese Style (Ris De Veau A La Portugaise)

Blanch and dress the sweetbreads as told in No. 1550; trim them into quarter inch thick slices and saute colorless in butter; when almost done finish cooking in a half-glaze sauce (No. 413), work in a little fresh butter and Madeira; just when ready add as much Portuguese sauce (No. 526) and let reduce till this becomes of a sufficient consistency, then add some olives stuffed with quenelle forcemeat (No. 89) containing anchovy butter ( No. 569). Poach in the sauce then dress the olives on the bottom of a dish, lay the sweet-breads on top and cover with a part of the sauce, serving the remainder apart.