Cookery for every household

Then pour tomato or any other suitable sauce round. Sufficient for 3 or 4 persons. 1113. Larded Sweetbread with Mushrooms (Ris de Veau aux Champignons) braising. A crouton of bread. \ pt. mushroom sauce. 1 large heart sweetbread. Larding bacon. Vegetables and stock for Prepare and blanch the sweetbread as directed on p. 242, and press it between two plates until cold. Then lard it on the best side with thin strips of larding bacon. The larding needle used must not be too thick, and four or five rows of lardoons will be sufficient (see Larding, p. 205). Then braise the sweetbread (as in last recipe). Meanwhile prepare some good mushroom sauce and keep it warm. When the sweetbread is tender, remove it from the saucepan in which it was braised, place it on a tin, and put it in the oven just long enough to brown the lardoons of bacon. Reduce the stock in which the sweetbread was cooked until it is a thick glaze, and brush this over the sweetbread. To Serve. — Place an oval-shaped crouton of fried bread on a hot dish, lay the sweetbread on the top and pour the sauce round. Note. — Other sauces, such as brown, caper, beamaise, Madeira, piquante, &c., may be used instead of mushroom sauce, and the dish will change its name accordingly. Sufficient for 3 or 4 persons. 1114. Ris de Veau a la Comtesse 1 pr. sweetbreads. 2 or 3 gills white stock. 3 or 4 spring onions. 1 dessert-sp. cornflour. Seasoning. 1 gill cream. 1 cupful asparagus points. A croustade of bread. Veal quenelles. Prepare the sweetbreads as directed on p. 242, trim them carefully, and break them into small pieces. Put these into a stewpan with white stock or milk and stock to cover them, add the onions, which have been thinly sliced and scalded, and stew slowly until the sweetbreads are tender. Then add the cornflour, broken with a little milk or white stock, and stir until the mixture thickens. Add the asparagus points (cooked), also the cream, make all thoroughly hot and season to taste. Prepare and cook 6 or 7 veal quenelles, decorating them with fancy-shaped pieces of truffle (Recipe 1099), and have ready also an ovalshaped crouton of fried bread. To Serve. — Arrange the sweetbread neatly on the top of the crouton, pour the sauce, &c., over, and garnish with the decorated quenelles of veal. Sufficient for 6 or 7 persons. 1115. Chaudfroid of Sweetbreads (Ris de Veau en Chaudfroid) 2 sweetbreads. Foie gras or potted meat. White chaudfroid sauce. Aspic jelly. 2 or 3 red tomatoes. Salad. Decorations. Prepare and cook the sweetbreads according to directions given on p. 242, and press them between two plates with a weight on the top until cold. Then cut them in slices the size of a fiveshilling piece. Coat each of these on one side with a little foie gras or any nicely seasoned potted meat, and smooth the surface over very evenly with a wet knife. Cover with white chaudfroid sauce (Recipe 714), and decorate tastefully with fancy shapes of truffle or tongue and a little finely chopped parsley or small cress. When set, pour over each round a little melted aspic, and keep them in a cool place until firm. Serve these medallions of sweetbread -with a round of bright red tomato under each, and garnish with chopped aspic and a few curly leaves of lettuce, on which has been sprinkled a little salad dressing. Sufficient for 6 or 7 persons.