A guide to modern cookery

Impale these roundels on little wooden skewers, the size of matches, and about four in. long; alternating the different products in so doing. Dip these skewers into a Villeroy sauce, and set them on a dish. When the sauce is quite cold, remove the attereaux; clear them of any superfluous sauce that may have fallen on to the dish; dip them in an anglaise (No. 174); roll them in very fine and fresh bread-crumbs, and turn them with the fingers, so as to shape them like small cylinders. Plunge them into plenty of hot fat eight minutes before serving, drain them on a piece of linen; carefully withdraw the wooden skewers and put little silver ones in their place. Dish the attereaux on a folded napkin, with fried parsley in the centre; or set them upright in a circle, on a rice or semolina cushion lying on a dish, and put some very green, fried parsley in the middle. Serve a Périgueux sauce separately. 1220—CHARTREUSE DE RIS DE VEAU Prepare (1) one and one-quarter lbs. of fine forcemeat with cream (No. 194); (2) two poached, veal throat sweetbreads, cut into slices; (3) one-half lb. of cooked mushrooms, cut into large slices, and three oz. of sliced truffles; (4) a garnish of carrots and turnips, raised by means of a tube- or spoon-cutter, or cut into grooved roundels two-thirds inch in diameter; and peas and French beans. Each of these vegetables should be cooked in a way befitting its nature, and kept somewhat firm. Liberally butter a quart Charlotte-mould. Line its bottom and sides with the vegetables, arranged in alternate and varicoloured rows, and spread thereon a layer of forcemeat, onehalf inch thick. This done, set upon the layer of forcemeat just spread, another of slices of sweetbread, mushrooms, and truffles; cover the whole with a coat of forcemeat; start the operation again with a layer of sweetbread, mushroom, and truffle slices, and proceed as before until the mould is filled. Finish with a layer of forcemeat. Cover with a round piece of buttered paper, and set to poach in a bain-marie and in the oven, for from forty-five to fifty minutes. When taking the chartreuse out of the bain-marie, let it stand for seven or eight minutes, that the ingredients inside may settle a little, and then turn it out in the middle of a round dish; place a large, cooked, grooved, and very white mushroom on the top of it, and encircle its base with a crown of small braised and well-trimmed half-lettuces. Send to the table, separately, a sauceboat of Velouté flavoured with mushroom essence. 1221—RIS DE VEAU BONNE MAMAN Cut the vegetables intended for the braising stock into a short and coarse julienne, and add thereto an equal quantity of similarly-cut celery. Braise the veal sweetbreads with this julienne, after the manner described under No. 248, and moisten with excellent veal stock. Take particular care of the vegetables, that they do not burn. When the sweetbreads are ready, glaze them and dish them in a shallow, round cocotte with the julienne of vegetables and the braising-liquor all round. Cover the cocotte, and serve it on a folded napkin. 1222—CREPINETTE DE RIS DE VEAU For this dish take either some white throat sweetbreads, or some remains of the latter, from which slices have already been cut. Chop up the throat sweetbreads or the remains, together with their weight of raw calf’s udder. Season with one-half oz. of salt and a pinch of pepper; add five oz. of chopped truffles and two whole eggs per Ib. of the mince-meat. Mix the whole well; divide it up into portions weighing three oz., and wrap each portion in a piece of very soft pig’s caul. Sprinkle with melted butter and bread-crumbs, and grill gently. Dish in the form of a crown, and serve a Périgueux sauce at the same time. > 1223—RIS DE VEAU A LA CEVENOLE Braise the veal sweetbreads and glaze them at the last moment.