Medallions Of Sweetbread, Berengere

Braise the sweetbreads and cut each piece into four slices. Trim each slice with a round or oval cutter; pipe on the edge of each a thick border of veal or chicken forcemeat; a little ham or tongue used with the veal or chicken will give the forcemeat a more pronounced flavor. Set the medallions on a buttered dish, into a moderate oven to cook the forcemeat. It is cooked when it feels firm to the touch. Set the medallions on croutons of bread of the same size; pipe a star of chestnut or green pea puree in the open center of each. Finish the top with a figure cut from a slice of truffle or a few bits of chopped truffle. Serve around a mound of well-seasoned green peas. Pass a sauce made of the braising liquid and cream separately.

Medallions Of Veal, Berengere

Pound a thin slice of veal, cut from the round or fillet, until it is thin and the fibers well broken.

With a sharp knife, using a round cutter as a pattern, cut out medallions or rounds from the veal. Saute these over a quick fire, to stiffen them, first on one side then on the other. This must be done quickly or it will toughen the meat. Flatten the rounds with a wet cleaver and trim if needed. Then use in the same manner as the sweetbreads in the preceding recipe. Use a forcemeat with panada in both these recipes. Mousseline forcemeat will flatten out too much during the poaching. Poach these without liquid.

Chartreuse Of Sweetbreads

1¼ pounds of forcemeat made with cream 2 poached sweetbreads in slices ½ pound of fresh mushrooms, cooked and cut in slices Cooked tiny green string beans

Figures cut from slices of cooked carrots Thin squares of cooked turnips Figures Cut from slices of truffles Cooked green peas or two-inch length asparagus tips

Butter a quart Charlotte mold very thoroughly, dry the vegetables on a cloth, and press them into the butter on the bottom and sides of the mold, then sprinkle generously with melted butter and set the mold on ice to harden the butter and hold the vegetables in place. The mold must be lined completely with the vegetables, the idea being that the lining of vegetables shall conceal completely what is within. A row of asparagus tips close together, with heads on the bottom of the mold, all the tips exactly the same in length, might have a row of carrot lozenges (rounds) above, and above these there might be a row of the string beans, all cut to the same length and set close together, and above these a row of turnip shapes suitable to fill the mold. The bottom should be covered with vegetables before beginning the sides. When the vegetables are held firm in the butter, spread a layer of forcemeat over them, then sprinkle on some of the sweetbread and mushrooms. Have the layers about half an inch thick and repeat until the mold is filled, having the last layer forcemeat. Let cook about fifty minutes. After removal from the water let stand five or six minutes to settle, then turn from a mold to the serving dish. Surround with flowerets of cooked cauliflower. Serve Veloute sauce in a bowl.