(1574). Sweetbreads Larded And Glazed With Cepes Bordelaise (Ris De Veau Piques Glaces Aux Cepes Bordelaise)

Lard with larding pork (No. 3, Fig. 52) some equal-sized sweetbreads; blanch and cool them off under a weight; range them very close to one another in a sautoir lined with salt pork, vegetables and minced onions; moisten to half the heighth with beef stock (No. 194a) and let the liquid fall to a glaze; moisten once more and finish cooking in a moderate oven, or else with hot fire underneath and on top of the cover; basting the sweetbreads frequently in order to glaze them nicely. When done drain, dress on a garnishing of cepes a la Bordelaise.

Cepes A La Bordelaise

Saute in oil some cepes, when partly done add some finely chopped shallots, season with salt and pepper, add chopped parsley and lemon juice. Serve the stock, well reduced and thickened with brown sauce (No. 414), in a sauce tureen.

(1575). Sweetbreads Larded And Glazed With Gravy (Ris De Veau Pique's Et Glaces Au Jus)

, Preparethe sweetbreads as explained in No.1550; when blanched and stiffened lard them in two sections as shown in Fig. 332, with medium lardons (No. 3, Fig. 52). Line a saucepan with slices of fat pork, cut up onions and carrots, a bunch of parsley garnished with thyme and bay leaf and some veal parings, lay the sweetbreads over and moisten with stock (No. 194a); season with salt and whole peppers then cover with a buttered paper. Boil up and finish to cook in a slack oven for forty-five minutes, basting frequently during the time; glaze and let assume a good color. Strain the stock through a fine sieve, skim off its fat and reduce it to the consistency of a light syrup. Dish up the sweetbreads and pour the gravy around.

(1576). Sweetbreads, Parisian Style (Ris De Veau A La Parisienne)

Stud one-half of the sweetbreads with truffles, envelope them in thin bardes of fat pork, and lard the other half; braise them as for larded and glazed chicken with gravy (No. 1575). Decorate a flat border mold with fanciful cuts of truffles, fill it up with forcemeat (No.80) and poach it in a bain-marie. When ready to serve, invert the mold on a dish, unmold and lay the sweetbreads on the border, filling in the empty space with minced truffles and mushrooms mixed with a brown sauce (No. 414) reduced with Madeira and lay around the outside of the border some whole mushrooms and truffles glazed with meat glaze (No. 402). Serve a separate sauce-boat of brown sauce reduced with the stock and Madeira wine and the truffle and mushroom parings, strained through a tammy.

(1577). Sweetbreads Studded, Spanish Style (Ris De Veau Clouts A L'Espagnole)

Stud with truffles eight medium sweetbreads previously blanched; then wrap them up in small pieces of clean white linen giving them an oval-shape; cook them in some well seasoned mirepoix stock (No. 419), drain, unwrap and wring the cloths out in cold water, then wrap them up again and let get cold one beside the other under the pressure of a light weight; unwrap once more and lay them in a baking tin with some of their own stock partly reduced to a half-glaze; warm them at the oven door while basting. Dress these sweetbreads on an oblong-shaped cut out rice foundation, decorate around the outside with clusters of small cooked mushroom heads and poached quenelles; cover over with some bechamel sauce (No. 409) reduced with cream and seasoned with prepared red pepper (No. 168). Serve separately an espagnole sauce (No. 414), reduced with the remainder of the stock, adding to it some stuffed Spanish olives (No. 695).