A guide to modern cookery

After having blanched, cooked, and trimmed the sweetbreads, set them to get quite cold under pressure. Then cut them in two, laterally, at their thickest point; dip each piece into melted butter, and grill gently, basting frequently the while with melted butter. The sweetbreads may also be grilled whole, but the process is perforce a more lengthy one. 1231—RIS DE VEAU GRILLES CARMAGO Cook a brioche, without sugar, in a fluted mould, the aperture of which is a little larger than the veal sweetbreads. Carefully remove the top of the brioche, following the direction of the fluting, and withdraw all the crumb from the inside. Fill this kind of croustade, two-thirds full, with a garnish consisting of peas, prepared ‘‘a la francaise,’’ and carrots ‘‘a la Vichy,’’ in equal quantities. Set the grilled veal sweetbreads on this garnish, and cover it with slices of grilled bacon. Dish on a napkin and serve at once. 1232—RIS DE VEAU GRILLE GISMONDA Prepare a shallow croustade, without colouration, in an oval flawn ring of the same length as the veal sweetbread. Grill the veal sweetbread after the manner already described. Garnish the bottom of the croustade with equal quantities of artichoke-bottoms and mushrooms, minced raw, tossed in butter, and cohered with cream sauce. Set the grilled sweetbread on the garnish, and place the croustade on a folded napkin. Serve, separately, a slightly buttered meat-glaze. 1233—RIS DE VEAU GRILLE JOCELYNE Cut some potatoes into roundels one and one-half inch thick and of the same size as the veal sweetbread. Stamp the roundels, close up to their edges, with a round, even cutter, and cook them in butter. Grill the sweetbread at the same time. When the potatoes are cooked, withdraw all their inside in such wise as to give them the appearance of cases, and fill them with Soubise prepared with curry. Dish them and set the grilled sweetbread upon them. On the sweetbread lay a small half-tomato and a green half-capsicum, both grilled. 1234—RIS DE VEAU GRILLES SAINT-GERMAIN Blanch, prepare, and grill the veal sweetbreads as already explained. Set them on a long dish, and surround them with alternate heaps of small potatoes cooked in butter and of a nice golden colour, and carrots cut to the shape of elongated olives, cooked in consommé and glazed. Serve a Béarnaise sauce and a purée of fresh peas, separately. 1235—RIS DE VEAU DES GOURMETS Braise the veal sweetbreads, and, as soon as they are ready, set them in a round, flat cocotte, just large enough to hold them. Cover them with raw truffles, cut into thick slices; strain the braising-liquor over the whole; cover the cocotte, and seal the cover to the edges of the utensil by means of a thread of soft paste, made simply from a mixture of flour and water. The object of this last precaution is to prevent any escape whatsoever of steam, and to hold the aroma of the truffles within. Put the cocotte into a very hot oven for ten minutes; set it on a dish, and serve it as it stands. The cover should be removed only when the dish reaches the table. 1236—RIS DE VEAU AUX QUEUES D’ECREVISSES Stud the sweetbreads with truffle and braise them without colouration. Dish them, and, on either side, set a heap of cray- fishes’ tails (in the proportion of four to each person), cohered with cream. At either end place some crayfishes’ carapaces (in the proportion of two to each sweetbread), garnished with chicken forcemeat combined with crayfish butter, and poached. Serve, separately, an Allemande sauce prepared with crayfish butter. y 1237—RIS DE VEAU A LA REGENCE Stud the sweetbreads with truffles, and braise them without colouration.