(1565). Sweetbreads A La Princesse (Ris De Veau A La Princesse)

Prepare and cook the sweetbreads the same as for larded and glazed with gravy (No. 1575). Lay each kernel of sweetbread on an artichoke bottom cooked in white stock (No. 182), and pour over some half-glaze sauce (No. 413). Dress them in a circle and garnish the inside with small braised veal noisettes and cover with a well-buttered veloute sauce (No. 415); reduced with the braise stock.

(1566). Sweetbreads A La St. Cloud (Ris De Veau A La St. Cloud)

Prepare and stud each sweetbread with five studs, four of truffles and the center one of tongue; braise and cook them as for a la Conti (No. 1554). Dress in a circle and garnish the center with a puree of mushooms (No. 722). Pour a light allemande sauce (.No.407) around, and send to the table with a sauce-boat of the same sauce.

(1567). Sweetbreads A La St, Laurent (Ris De Veau A La St, Laurent)

Blanch sufficient sweetbreads, then put them to cool under a weight; cut them up into quarter inch thick slices then into one inch squares, also some veal kidneys the same size and shape, and slices of mushroom heads. Run small silver skewers (Fig. 176) through a piece of sweetbread, a piece of kidney and mushroom; dip them in melted butter, then in bread-crumbs and broil over a slow fire. Pour over an Italian sauce (No. 484) with a little chopped truffle added.

(1568). Sweetbreads A La Theodora (Ris De Veau A La Theodora)

The sweetbreads are to be prepared and cooked exactly the same as for Montebello (No. 1560); put them under a weight in round rings. Fry a shallot in butter, add to it some fresh mushrooms, unsmoked beef tongue, truffles, fine herb.s all finely chopped, and a little meat glaze (No. 402). Butter some silver cases, fill them half full with this preparation, lay the sweet -breads on top and set them in a slow oven to cook for fifteen to twenty minutes; when ready to serve put on each one a half spherical quenelle decorated with truffles, over this a Spanish olive stuffed with quenelle forcemeat (No. 89), and on top of all a whole pistachio nut stuck in the forcemeat, Serve separately a champagne sauce (No. 445) reduced with the stock the sweetbreads have been braised in.

(1569). Sweetbreads Au Chancelier (Ris De Veau Au Chancelier)

Soak and blanch the needed quantity of sweetbreads, then cut them across in two; fry these pieces in butter with a little fine shallot and parsley, adding lemon-juice, salt, pepper and nutmeg; when done lay them under a weight or in the press (Fig. 71); pare oval-shaped when cold. Reduce some chicken puree (No. 713) with an allemande sauce (No. 407). When it has cooled off cover one side of the sweetbreads with it, having the tops well rounded, then smooth the surface, dip in eggs, roll in bread-crumbs, level the bread-crumbs with the blade of a knife and fry them all to a fine color. Serve a supreme sauce (No. 547) separately into which chopped truffles have been added.

Fig. 331.