Ris De Veau, A La Junot - Sweetbread, Junot Style

Cut some parboiled sweetbreads horizontally in halves, and saute them in clarified butter (without browning) until they are cooked; put them under a light press, and when cold trim them to a nice oval shape.

Place on each half of sweetbread a salpicon of foie gras and truffles, and cover with chicken cream forcemeat. Smooth the surface and decorate nicely, then place in a buttered saute pan and cook in a slow oven for 15 minutes. Serve with puree of mushrooms.

Escalope De Ris De Veau A La Doria - Slices Of Sweetbread, Doria Style

Cut 6 sweetbreads horizontally in halves, trim them all the same size and shape, and cook in a saute pan over a moderate fire, with clarified butter. When nearly done, pour off the butter, moisten with I cup of thick cream, cook for 5 minutes, and then add sufficient veloute sauce to give the cream good consistency.

Have 3 small cucumbers peeled and split in quarters, remove the seeds and cut each quarter in 3, trim off the edges, put into boiling water, salt; cook until tender and drain. Add the cucumbers to the sweetbreads, season to taste, lay each slice of sweetbread on a toast (fried in butter), and pour over the sauce and cucumbers.is Ris deVeau Grille a la Marechale - Broiled Sweetbread, Marshal Fashion.

Steep some nice sweetbreads in cold water for 3 or 4 hours, changing the water occasionally. Set them on the fire to parboil, then cool them and split each one in two. Cook these slices in white stock and put them under a light press. When cold, trim the slices to equal shape, season with salt, dip in melted butter and bread crumbs, broil over a brisk fire to a good color, and serve with marechale sauce.

Brochette De Ris De Veau A La Lamartine - Skewers Of Sweetbread, Lamartine Style

Cut some parboiled sweetbreads into slices 1/4 inch thick and about as large as a 25-cent piece, saute them in butter, and when done, arrange alternately with some cooked fresh mush-rooms (the same size as the sweetbreads) on a skewer. Season with pepper and salt, dip the skewer first in melted butter, and then in fresh bread crumbs; broil over a brisk fire and serve with truffle sauce separate.

Coqutlle De Ris De Veau A La Cardinal - Shells Of Sweetbreads, Cardinal Fashion

Cook some sweetbreads in white stock, and when done cut them in 3/8 inch slices, add one-third of the amount of sliced lobster and also some sliced mushrooms.

Have ready some veloute cream sauce, add one-sixth part of thickly reduced tomato sauce, season to taste, and finish with lobster butter. Then add the sweetbreads, etc., fill some shells with the mixture, besprinkle with bread crumbs and melted butter, and bake in a brisk oven to a nice color.

Beignets De Rls De Veau A La Dlno - Sweetbread Fritters, Dino Style

Cut slices of cooked sweetbreads, dip them in well reduced Madeira sauce, to which cooked fine herbs are added; place the dipped slices of sweetbread on a lightly oiled dish, and set on ice; 10 minutes before serving, dip the sweetbread in frying batter and plunge in hot lard without delay. When of a nice brown color take them out and serve on a napkin, garnished with fried parsley.