Sprinkle with melted butter and bread-crumbs, and grill gently.
Dish in the form of a crown, and serve a Périgueux sauce at the same time.
[1223—RIS DE VEAU A LA CÉVENOLE]
Braise the veal sweetbreads and glaze them at the last moment.
Dish them with a heap of small glazed onions at either end, and serve, at the same time, a purée of chestnuts and a sauceboat of thickened gravy.
[1224—RIS DE VEAU DEMIDOFF]
Lard the sweetbreads with bacon and truffles; braise them brown, and only half-cook them. Then place them in a shallow cocotte, and surround them with the following garnish:—Two oz. of carrots and the same weight of turnips, both cut into grooved crescents; an equal quantity of small onions, cut into large roundels, and some celery cut [paysanne-fashion]. All these vegetables should be first stewed in butter.
[410]
]Add the braising-liquor of the sweetbreads, and one oz. of minced truffles, and complete the cooking of the former. Clear of all grease and serve in the cocotte.
[1225—ESCALOPES DE RIS DE VEAU BÉRENGÈRE]
Braise the veal sweetbreads and cut each piece into four medium-sized slices. Trim each slice with an even, oval fancy-cutter; and, by means of a piping-bag fitted with an even pipe, one-sixth inch in diameter, garnish the edge of each slice with a thick border of [mousseline] forcemeat, combined with chopped salted tongue. Set the slices on a tray, and put them in a moderate oven to poach the forcemeat.