Farce For Border

Pound half a pound of lean cooked ham till smooth; then pound six ounces of Panard with one large tablespoonful of Brown sauce, a dust of coralline pepper, a few drops of carmine, one ounce of butter, and one ounce of grated Parmesan cheese; add the ham, mix with three whole eggs and a tablespoonful of thick cream, rub through a fine wire sieve, and use.

Escalopes Of Sweetbread A La Helene Escalopes De Ris De Veau A La Helene

Take a calf's sweetbread and put it in cold water with a pinch of salt; let it come to the boil, wash it in cold water, and put it to press; wrap it in a well-buttered paper, with a slice or two of fat bacon. Put into a stewpan about two ounces of butter, a sliced onion, a small sliced carrot, a little celery, and a bunch of herbs, such as thyme, bayleaf, parsley, and a few peppercorns; place the sweetbread on this, and let it fry gently for about fifteen minutes; then add about a quarter-pint of light stock, put the pan in the oven, braise the sweetbread for about three-quarters of an hour, keeping it well basted, and adding more stock as required. When cooked, take up the sweetbread, remove the paper, and cut it up in slices, dish up en couronne on a border of potato (vol. i.), pour l'Ambassade sauce (see recipe) over, and garnish with a puree of haricot beans (see recipe) in the centre, and put a few drops of warm glaze on each fillet just before serving.

Escalopes Of Sweetbread A La Lombarde Escalopes De Ris De Veau A La Lombarde

Take a cold braised sweetbread and when cooked cut it in slices about a quarter of an inch thick, and stamp out in rounds about one and a half inches in diameter with a plain round cutter; cover the top side of each escalope with a layer of the ragout prepared as below about one-eighth of an inch thick, let this set, and then mask over with Blanquette sauce (vol. i.). When this is set dip the escalopes into fine flour, then into whole beaten-up egg: and then into freshly-made white breadcrumbs; ornament the masked side with cut truffle, as in engraving, and fry in clean boiling fat till a pretty golden colour. Then dish up on a border of potatoes (vol. i.), garnish the centre with a puree of mushrooms (vol. i.), and serve Supreme sauce (vol. i.) round the dish, for an entree for dinner.

Ragout For Escalopes Of Sweetbread A La Lombarde

Put four tablespoonfuls of thick Tomato sauce (vol. i.) into a stewpan with one finely-chopped eschalot and half an ounce of glaze, reduce to half the quantity; then add one chopped truffle, two button mushrooms, and two tablespoonfuls of blanched calf's brains that have been plainly cooked and cut up in little square pieces; put this aside on ice or in a cool place to set, then use.

Escalopes Of Sweetbread A La Munich Escalopes De Ris De Veau A La Munich

Blanch a nice white throat sweetbread by putting it in enough cold water to cover it with a pinch of salt, let it come to the boil, then strain it and wash it in cold water, and put it to press between two plates; when it is cold cut it into escalopes about half an inch thick, and lard each alternately with fat bacon and truffle; trim the lardons evenly, then wrap each escalope in a little square piece of buttered paper. Put in a stewpan two ounces of butter and a few slices of carrot, onion, and turnip, a little celery, four or five peppercorns, a small bunch, of herbs (parsley, thyme, and bay leaf), place the escalopes on the vegetables, put the cover on the pan, and fry for fifteen to twenty minutes; then add a quarter of a pint of stock, and let the escalopes braise for three-quarters of an hour, basting them occasionally whilst cooking; take them up, remove the papers, glaze them over lightly, and sprinkle them with a very little finely-chopped raw green parsley; dish them up on a border of potatoes (vol. i.) with a slice of tomato between each (see recipe, 'Tomatoes for Garnishing'), or a round of nice black truffle. Garnish the centre with a pile of grated cocoanut, or boiled rice that has a little warm butter poured over it, and a little coralline pepper that has been warmed between two plates over boiling water, and serve Cocoanut sauce round the base.