1 gill Veloute sauce. No. 169, 1 gill bechamel sauce,
No. 167, salt, pepper, and grated nutmeg.
Remove the skin from the veal, cut it into small
slices or mince coarsely, put it in a small stewpan
together with the mushrooms and the truffle finely
chopped, and sufficient Veloute sauce to moisten ; add a
small piece of butter, and stir over the fire until hot.
This forms the salpicon. Rub some cooked potatoes
through a fine sieve, mix them with a piece of butter
and a little cream. Season with salt, pepper and
nutmeg. Let the puree get thoroughly hot, then add
the yolk of an egg, and work it well until it forms a
light paste. Butter some small moulds, line them with
the puree. Place about a dessert-spoonful of the salpicon
in the centre of each mould, cover with potato puree,
smooth the top with the blade of a knife, brush over
with yolk of egg, and bake in a moderate oven until it
is of a golden brown colour. Warm up the bechamel
sauce, add the remaining Veloute sauce and egg-yolk,
and stir well over the fire. When hot, finish with a
little cream, and add the remaining butter bit by bit.
Turn out the little moulds into an entree dish, pour the
sauce round them, and serve hot. The remains of
chicken, pigeon, rabbit, or game may be made up in
this form.
403. Ris de Veau a la Louis Philippe. — 1 large or
2 small sweetbreads, 6 oz. ham, 1 oz. butter, 1 oz.
parsley butter, 8 mushrooms, 1 small onion, 1 tea-
spoonful powdered herbs, 2 tablespoonfuls bread-
crumbs, 2 yolks of eggs, 1 large truffle, 6 oysters, pepper,
and salt, ^ pint sauce Madere, No. 186.
Soak the sweetbreads in cold water, blanch (parboil)
it, and remove the skin and gristle, and cut in slices,
506 RECHERCHE COOKERY.
about half an inch thick. Chop the ham and mush-
rooms finely, add the onion, finely chopped, breadcrumbs,
and powdered savoury herbs, and mix with the egg-yolks
and parsley butter ; season with pepper and salt, and cover
the slices of sweetbread completely with this mixture.
Place each on a square piece of buttered paper, or if pre-
ferred in a butter paper or china case; put a slice of truffle
and a bearded oyster on top ; wrap up neatly if paper is
used. Melt a little butter in a saute-pan, put in the
papillotes, and bake in the oven for fifteen minutes. Dish
up in the papers on a hot dish, garnish with fried parsley,
and serve with a boat of Madere sauce, No. 186. If cases
are used, put a tiny piece of butter on top of each, and
bake in the oven.
404. Ris de Veau Frit aux Epinards. — 1 large or
2 small sweetbreads, ^ pint thick bechamel or Allemande
sauce, No. 168, l^lb. cooked spinach (puree), piquante
or Robert sauce, salt and pepper, 1 egg, breadcrumbs,
and frying-fat.
Page 215
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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1 gill Veloute sauce. No. 169, 1 gill bechamel sauce,
No. 167, salt, pepper, and grated nutmeg.
Remove the skin from the veal, cut it into small
slices or mince coarsely, put it in a small stewpan
together with the mushrooms and the truffle finely
chopped, and sufficient Veloute sauce to moisten ; add a
small piece of butter, and stir over the fire until hot.
This forms the salpicon. Rub some cooked potatoes
through a fine sieve, mix them with a piece of butter
and a little cream. Season with salt, pepper and
nutmeg. Let the puree get thoroughly hot, then add
the yolk of an egg, and work it well until it forms a
light paste. Butter some small moulds, line them with
the puree. Place about a dessert-spoonful of the salpicon
in the centre of each mould, cover with potato puree,
smooth the top with the blade of a knife, brush over
with yolk of egg, and bake in a moderate oven until it
is of a golden brown colour. Warm up the bechamel
sauce, add the remaining Veloute sauce and egg-yolk,
and stir well over the fire. When hot, finish with a
little cream, and add the remaining butter bit by bit.
Turn out the little moulds into an entree dish, pour the
sauce round them, and serve hot. The remains of
chicken, pigeon, rabbit, or game may be made up in
this form.
403. Ris de Veau a la Louis Philippe. — 1 large or
2 small sweetbreads, 6 oz. ham, 1 oz. butter, 1 oz.
parsley butter, 8 mushrooms, 1 small onion, 1 tea-
spoonful powdered herbs, 2 tablespoonfuls bread-
crumbs, 2 yolks of eggs, 1 large truffle, 6 oysters, pepper,
and salt, ^ pint sauce Madere, No. 186.
Soak the sweetbreads in cold water, blanch (parboil)
it, and remove the skin and gristle, and cut in slices,
506 RECHERCHE COOKERY.
about half an inch thick. Chop the ham and mush-
rooms finely, add the onion, finely chopped, breadcrumbs,
and powdered savoury herbs, and mix with the egg-yolks
and parsley butter ; season with pepper and salt, and cover
the slices of sweetbread completely with this mixture.
Place each on a square piece of buttered paper, or if pre-
ferred in a butter paper or china case; put a slice of truffle
and a bearded oyster on top ; wrap up neatly if paper is
used. Melt a little butter in a saute-pan, put in the
papillotes, and bake in the oven for fifteen minutes. Dish
up in the papers on a hot dish, garnish with fried parsley,
and serve with a boat of Madere sauce, No. 186. If cases
are used, put a tiny piece of butter on top of each, and
bake in the oven.
404. Ris de Veau Frit aux Epinards. — 1 large or
2 small sweetbreads, ^ pint thick bechamel or Allemande
sauce, No. 168, l^lb. cooked spinach (puree), piquante
or Robert sauce, salt and pepper, 1 egg, breadcrumbs,
and frying-fat.