865. His de Yean en Hdtelets. — Cut some cooked sweetbread into small slices ; cut as many thin slices of bacon of the same size. Season the breads with a little pepper or aromatic seasoning. Put three slices of sweetbreads and of bacon, alternately placed, on to small skewers, and proceed thus until the breads and bacon are used up. Egg and crumb twice, or dip into frying-batter. Have ready some hot fat, fry a golden colour, drain, dish up, and garnish with fried parsley. 866. Jit's de Vena a la Chartreuse. — Blanch, trim, and lard two or more heart sweetbreads, braise them in the usual manner, and glaze them when finished. Dress them on a croute of fried bread (neatly cut), and garnish with a chartreuse of vegetables, previously heated (green peas, asparagus tips, young carrots, and beans), place three poached quenelles of chicken (No. 403) on each side of the dish, decorated with stars of truffles &c. and a few mushroom heads, and then sauce over with demi-glace sauce (No. 237), and serve hot. 867. His de Yea a d la Con t i. — 2 heart sweetbreads, larding- bacon, mirepoix, seasoning, demi-glace (No. 237), or Madere (No. 237 a) sauce, a few slices of tongue, 2 large truffles, h pint stock, chicken or veal quenelles for garnish (No. 403), meat glaze [No. 247). Blanch, truss, and press the sweetbreads. Lard the best side with strips of larding-bacon and strips of tongue, stud the centre with truffles. Line a saute-pan with a mirepoix, i.e. a few slices of bacon, a sliced onion, a sliced carrot, a bunch of herbs parsley, thyme, and bay-leaf) ; lay the sweetbread on this, moisten with the stock ; season with salt, whole peppercorns, and cover with a buttered paper. Boil up, and finish cooking in a slow oven — it will take from forty to forty-five minutes. Baste frequently during the time. Brush over with meat glaze, and let it get a nice golden colour. Take up the sweetbread, strain the liquor through a fine sieve, skim off the fat, and reduce to a glaze ; mix this with the brown sauce, and heat up. Dish up the sweetbread on a bread croute. Garnish round with some well-shaped chicken or veal quenelles, decorate with fancifully cut slices of truffle, pour some of the sauce round the base of the dish, and serve the remainder separately in a sauce-boat. 868. His de Veau frit mix JEpinards. — 1 large or 2 small sweetbreads, ^ pint thick bechamel (No. 202) or Allemande (No. 204) sauce, l^r lb. cooked spinach (puree), piquante (No. 241) or Robert sauce (No. 238), salt and pepper, 1 egg, bread-crumbs, and frying - fat✪ Fried Sweetbreads with Spinach. ENTREES CHA TIDES BE VI ANDES {HOT MEAT DISHES) 315 Blanch the sweetbreads, trim, parboil for ten minutes in slightly salted water, cool, and cut them into slices about a quarter of an inch thick ; trim the slices a little (avoiding waste) . Have ready some well-reduced white sauce, partly cool, season the slices of sweetbread, dip each into the sauce, so as to coat them well. Place on a baking- sheet or wire tray, and put on the ice to get set. Beat up the egg, dip each into egg, and crumb. Place them in a frying-basket and fry in hot fat or lard a golden colour. Dish up in a circular row on a thin border of mashed potatoes, fill the centre with spinach, previously heated and well seasoned, give them a pyramidal shape, pour the sauce, previously heated, round the dish, and serve.

AI-modernized reading of the original text

865. Ris de Veau en Brochettes. — Cut some cooked sweetbread into small slices ; cut as many thin slices of bacon of the same size. Season the breads with a little pepper or aromatic seasoning. Put three slices of sweetbreads and of bacon, alternately placed, on to small skewers, and proceed thus until the breads and bacon are used up. Egg and crumb twice, or dip into frying-batter. Have ready some hot fat, fry a golden colour, drain, dish up, and garnish with fried parsley. 866. Ris de Veau à la Chartreuse. — Blanch, trim, and lard two or more heart sweetbreads, braise them in the usual manner, and glaze them when finished. Dress them on a croute of fried bread (neatly cut), and garnish with a chartreuse of vegetables, previously heated (green peas, asparagus tips, young carrots, and beans), place three poached quenelles of chicken (No. 403) on each side of the dish, decorated with stars of truffles &c. and a few mushroom heads, and then sauce over with demi-glace sauce (No. 237), and serve hot. 867. Ris de Veau à la Conti. — 2 heart sweetbreads, lardingbacon, mirepoix, seasoning, demi-glace (No. 237), or Madere (No. 237 a) sauce, a few slices of tongue, 2 large truffles, h pint stock, chicken or veal quenelles for garnish (No. 403), meat glaze [No. 247). Blanch, truss, and press the sweetbreads. Lard the best side with strips of larding-bacon and strips of tongue, stud the centre with truffles. Line a saute-pan with a mirepoix, i.e. a few slices of bacon, a sliced onion, a sliced carrot, a bunch of herbs parsley, thyme, and bay-leaf) ; lay the sweetbread on this, moisten with the stock ; season with salt, whole peppercorns, and cover with a buttered paper. Boil up, and finish cooking in a slow oven — it will take from forty to forty-five minutes. Baste frequently during the time. Brush over with meat glaze, and let it get a nice golden colour. Take up the sweetbread, strain the liquor through a fine sieve, skim off the fat, and reduce to a glaze ; mix this with the brown sauce, and heat up. Dish up the sweetbread on a bread croute. Garnish round with some well-shaped chicken or veal quenelles, decorate with fancifully cut slices of truffle, pour some of the sauce round the base of the dish, and serve the remainder separately in a sauce-boat. 868. Ris de Veau frit aux Épinards. — 1 large or 2 small sweetbreads, ^ pint thick bechamel (No. 202) or Allemande (No. 204) sauce, l^r lb. cooked spinach (puree), piquante (No. 241) or Robert sauce (No. 238), salt and pepper, 1 egg, bread-crumbs, and frying - fat. [illustration: ENTREES CHAUDES DE VIANDES (HOT MEAT DISHES) 315] Blanch the sweetbreads, trim, parboil for ten minutes in slightly salted water, cool, and cut them into slices about a quarter of an inch thick ; trim the slices a little (avoiding waste) . Have ready some well-reduced white sauce, partly cool, season the slices of sweetbread, dip each into the sauce, so as to coat them well. Place on a bakingsheet or wire tray, and put on the ice to get set. Beat up the egg, dip each into egg, and crumb. Place them in a frying-basket and fry in hot fat or lard a golden colour. Dish up in a circular row on a thin border of mashed potatoes, fill the centre with spinach, previously heated and well seasoned, give them a pyramidal shape, pour the sauce, previously heated, round the dish, and serve.

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Sweetbreads a la JardiniereFried Sweetbreads with SpinachSweetbreads with BaconSweetbreads a la ChartreuseSweetbreads d la Conti

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