[409]
]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—CRÉPINETTE[!-- TN: acute invisible --] 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 lb. 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.