Calves Sweet Breads, With Sweet Herbs

TheSE are brazed as in the two former Receipts, or much in the same manner; simmer all sorts of Sweet Herbs finely chopped, or any one or two particular sorts, for some time in good Cullis, and serve upon the brazed Sweet Breads, either whole or cut in pieces.

You may also serve them with a Sauce a la Pluche verte, so called from its being tinged of a pale green colour, with chopped Parsley, or the juice of any other Greens, and mixed with good Cullis, for variation.

Ris De Veau A L'angloise. Calves Sweet Breads English Fashion

Chop some Parsley, Chibol, Mushrooms, a couple of Shallots, and a little Bazil; mix all together with a good bit of Butter, Pepper and Salt; put half of this in the bottom of a Stew-pan, and upon it, scalded Sweet Breads sliced; intermix the slices with some of the first. of the Preparation and a spoonful or two of good Oil; cover it over with white paper, and simmer it on a slow fire, both under and upon the cover; when done, take out the Meat, skim the fat off the Braze, add a little Cullis, and a proper quantity of Lemon and serve upon the Sweet Breads.

Ris De Veau A La D'armagnac - Calves Sweet Breads A La D'armagnac, The Inventor's Name

Cut scalded Sweet Breads, each into three pieces, and braze them with a few slices of Lard; chop a good quantity of Parsley, Chibol, a few Truffles or Mushrooms, and one or two Shallots; mix all together, with a proper quantity of very good Butter, Bread Crumbs, Pepper and Salt; then lay one slice of Sweet Bread on the Table Dish, upon it some of the Sweet Herbs, and so on with the slices, as if the Sweet Breads were whole; put a spoonful of Cullis, and a glass of white Wine into the Dish, simmer slowlya little while, and reduce the Sauce pretty much.

Ris De Veau A La Broche - Calves Sweet Bread Roasted

Scald it as all others, then lard it finely, if agreeable; or roast it without larding, being tied to the Spit by a small Skewer; serve it with what Sauce you think proper. - Being larded, you may also braze it, and glaze it as a Fricandeau; in that cafe it must be served upon Hewed Greens, or with a good Cullis and Lemon Sauce.

Ris De Veau Au Pontife - Calves Sweet Breads Pontife Way

Braze them in the former manner, wipe them clean from fat, and serve with Sauce au Pontife; as you will find in the directions for Sauces.

Ris De Veau En Hérisson - Sweet Breads As Hedge-hogs

Scald the Sweet Breads, and lard them with Ham and Truffles cut in small Lardons, and fried a short time in Butter; (let the Lardons stick out a little to make the appearance of bristles) simmer them in the same Butter with Broth, a glass of white Wine, and a very little Salt and Pepper; when done skim and sift the Sauce, add a little Cullis and serve upon them. - Observe, as a general rule, that as Sweet Breads are of themselves very insipid, they must always be served with a sharp or relishing Sauce, in whatever manner they are dressed; and then they take their name from the Sauce with which they are served. Particular attention must be paid to braze them tender and white.