When done, remove the sweetbreads, take the fat off the liquor and reduce the latter to a half glaze. Strain this into another stew-pan and put in the sweetbreads to keep hot till required. Prepare a chestnut puree, put it in a forcing bag and force out a pretty border on to an oval dish. Let it set in the oven for a few minutes. Dress the sweetbreads in the centre of the border and serve with Madere sauce✪ Ris de Veau à la Brandimbourg. Chestnut Pur6e. Boil a pound of large chestnuts for about 20 minutes ; remove shell and peel (the brown pith), boil again in a little stock, and when quite tender rub through a fine wire sieve. Season with salt and pepper, and moisten with very little brown sauce or rich stock✪ Chestnut Purée. Escalopes de Ris de Veau. (Fried Sweetbread Cutlets.) Wash and blanch a sweetbread, then trim it by re- moving the pipes and fatty portion. Put it in a buttered saut4-pan with a few slices of carrot, \ a sliced onion, \ a bay-leaf, and a gill of stock. Season with salt and pepper, cover with buttered paper, and cook in the oven for about half an hour or till tender. Take up and press till cold. Have ready a light frying batter made with 4 oz. flour, I egg, a pinch of salt, a table-spoonful of olive oil Entrees of Veal. 75 and a little tepid water✪ Escalopes de Ris de Veau, let it stand after it is well beaten. Cut the sweetbread into slices, coat each slice with a lightly seasoned white sauce, then dip in the frying batter so as to completely coat the meat. Drop the slices one by one into very hot fat, fry to a golden colour, drain, dish up, and serve with tomato or piquante sauce. Ris de Veau h la St. Michel (Cold). (Sweetbread, St. Michel Style.) 2 heart sweetbreads, i terrine foie gras (size No. 10), 2 truffles, mirepoix, etc., 8 cooked artichoke bottoms, blonde chaudfroid sauce, macedoine of vegetables, may- onnaise, aspic, and seasoning. Blanch the sweetbreads, trim and pare them, and press them in the usual way. Insert some strips of bacon, and braise them with a mirepoix, etc. When done let cool, and cut each in two lengthwise. Stamp out as many rounds of sweetbread as there are artichoke bottoms, and as near as possible to the size of the latter. Incorporate the essence of sweetbread with the chaudfroid sauce, and mask the rounds of sweetbread with the sauce, as it cools. Stamp out some round slices of foie gras somewhat smaller than the sweetbread, place these in the centre of the latter, and coat them also with chaudfroid sauce. Trim the artichoke bottoms, season them with aspic flavoured with lemon juice, place the sweetbreads on these, stamp out star-shaped slices of truffle and put one on each of the slices of foie gras. Mask the whole well with half-set aspic and dish up in a circle on a round dish. Season the macedoine of vegetables with a little mayonnaise✪ Ris de Veau à la St. Michel and aspic and arrange in the shape of a dome in the centre of the dish. Garnish suitably and serve. 76 Recherche Entrees. Ris de Veau a la ChevaliSre. (Braised Sweetbread, Chevaliere Style.) Blanch and trim a pair of sweetbreads, press them, and then lard with strips of fat bacon, tongue and truffles ; arrange these in alternate rows. Place them on a mirepoix (bacon, carrot, onion, bou quet garni, etc.), moisten with a glass of Madeira wine and white stock✪ Ris de Veau à la Chevalière. Braise the sweetbreads in this manner, taking care that the surface does not take colour, i.e., get brown. When done, cut each slantways into 4 or 5 slices, replace to original shape and dress on fried bread croiitons. Garnish the dish with preserved mushroom heads (champignons), small glazed truffles, and cocks' combs, fill the centre of the dish with a delicate ragout of small chicken quenelles, and sauce over the sweetbreads with a well prepared supreme sauce. To improve the dish further, 2 or 3 silver skewers, each replete with a very small tomato, truffle, and champignons, should be inserted into the sweetbreads.

AI-modernized reading of the original text

When done, remove the sweetbreads, take the fat off the liquor and reduce the latter to a half glaze. Strain this into another stew-pan and put in the sweetbreads to keep hot till required. Prepare a chestnut puree, put it in a forcing bag and force out a pretty border on to an oval dish. Let it set in the oven for a few minutes. Dress the sweetbreads in the centre of the border and serve with Madere sauce. Chestnut Puree. Boil a pound of large chestnuts for about 20 minutes ; remove shell and peel (the brown pith), boil again in a little stock, and when quite tender rub through a fine wire sieve. Season with salt and pepper, and moisten with very little brown sauce or rich stock. Escalopes de Ris de Veau. (Fried Sweetbread Cutlets.) Wash and blanch a sweetbread, then trim it by removing the pipes and fatty portion. Put it in a buttered saute-pan with a few slices of carrot, \ a sliced onion, \ a bay-leaf, and a gill of stock. Season with salt and pepper, cover with buttered paper, and cook in the oven for about half an hour or till tender. Take up and press till cold. Have ready a light frying batter made with 4 oz. flour, I egg, a pinch of salt, a table-spoonful of olive oil Entrees of Veal. 75 and a little tepid water, let it stand after it is well beaten. Cut the sweetbread into slices, coat each slice with a lightly seasoned white sauce, then dip in the frying batter so as to completely coat the meat. Drop the slices one by one into very hot fat, fry to a golden colour, drain, dish up, and serve with tomato or piquante sauce. Ris de Veau h la St. Michel (Cold). (Sweetbread, St. Michel Style.) 2 heart sweetbreads, i terrine foie gras (size No. 10), 2 truffles, mirepoix, etc., 8 cooked artichoke bottoms, blonde chaudfroid sauce, macedoine of vegetables, mayonnaise, aspic, and seasoning. Blanch the sweetbreads, trim and pare them, and press them in the usual way. Insert some strips of bacon, and braise them with a mirepoix, etc. When done let cool, and cut each in two lengthwise. Stamp out as many rounds of sweetbread as there are artichoke bottoms, and as near as possible to the size of the latter. Incorporate the essence of sweetbread with the chaudfroid sauce, and mask the rounds of sweetbread with the sauce, as it cools. Stamp out some round slices of foie gras somewhat smaller than the sweetbread, place these in the centre of the latter, and coat them also with chaudfroid sauce. Trim the artichoke bottoms, season them with aspic flavoured with lemon juice, place the sweetbreads on these, stamp out star-shaped slices of truffle and put one on each of the slices of foie gras. Mask the whole well with half-set aspic and dish up in a circle on a round dish. Season the macedoine of vegetables with a little mayonnaise and aspic and arrange in the shape of a dome in the centre of the dish. Garnish suitably and serve. 76 Recherche Entrees. Ris de Veau a la ChevaliSre. (Braised Sweetbread, Chevaliere Style.) Blanch and trim a pair of sweetbreads, press them, and then lard with strips of fat bacon, tongue and truffles ; arrange these in alternate rows. Place them on a mirepoix (bacon, carrot, onion, bou quet garni, etc.), moisten with a glass of Madeira wine and white stock. Braise the sweetbreads in this manner, taking care that the surface does not take colour, i.e., get brown. When done, cut each slantways into 4 or 5 slices, replace to original shape and dress on fried bread croiitons. Garnish the dish with preserved mushroom heads (champignons), small glazed truffles, and cocks' combs, fill the centre of the dish with a delicate ragout of small chicken quenelles, and sauce over the sweetbreads with a well prepared supreme sauce. To improve the dish further, 2 or 3 silver skewers, each replete with a very small tomato, truffle, and champignons, should be inserted into the sweetbreads.

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Ris de Veau à la BrandimbourgChestnut PuréeChestnut PuréeEscalopes de Ris de VeauRis de Veau à la St. MichelRis de Veau à la Chevalière

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