(1578). Sweetbreads, With Quenelles, (Ris De Veau Aux Quenelles)

The sweetbreads are to be prepared and cooked as for a la Conti (No. 1554); when done range them in a circle and garnish the middle with small bead-shaped quarter inch quenelles; cover with a half-glaze sauce (No. 413) so as to glaze the sweetbreads, and serve a Madeira sauce (No. 492) in a separate sauce-boat.

(1579). Sweetbreads, Zurich (Ris De Veau Zurich)

Lard the edges of six heart sweetbreads with fillets of tongue, and stud the centers with truffles; braise and glaze them the same as for a la Conti (No. 1554), dress them on small crous-tades filled with a garnishing composed of veal palate, truffles, mushrooms, all cut in quarter inch squares, and a brown sauce (No. 414), reduced with the stock used for braising the sweetbreads (part of this sauce should be reserved to serve in a separate sauce-boat). Range around these some round-shaped quenelles made with chicken quenelle forcemeat mixed with soubise (No. 89) and decorated with truffles.

Fig. 332.

(2235). Cases Of Sweetbreads A La Grammont (Caisses De Ris De Veau A La Grammont)

Blanch and braise the sweetbreads as indicated in la Montebellq (No. 1560), then put them in round rings under the pressure of a weight. Melt some butter; fry in it a little shallot, parsley mushrooms and truffles, all finely chopped, season and moisten with Madeira wine; let fall to a half-glaze, then thicken with egg-yolks. Fill some cases half full of these herbs, lay the sweetbreads on top and cover each one with a slice of fat pork; place them in the oven, and when cooked remove the pork and drain; pour the stock over the sweetbreads; when cooked reduce to a half-glaze.

Fig. 417.

(2595). Sweetbreads A La Mirabeau (Ris De Veau A La Mirabeau)

Braise (No. 12) the sweetbreads first, and as soon as done put them in the press (Fig. 71) or under a light weight; cut them in two on their thickness; with a two inch in diameter pastry cutter cut out some round pieces, cover with blond chaudfroid (No. 596), and decorate each with a handsome rosette of very black truffles; cover over with half-set jelly, and range them on top of a macedoine salad (No. 2650), dressed with mayonnaise piled into a high dome; have a border of jelly croutons around, and serve tartar sauce (No. 631) separately.