[411]
][1228—ESCALOPES DE RIS DE VEAU JUDIC]
[Blanch] and cool the sweetbreads, and cut them into slices.
Prepare and poach a roll of chicken forcemeat, large enough to allow of slices being cut therefrom of the same size as those of the sweetbreads.
Season, dredge, and toss the slices of sweetbread in butter, and dish them in the form of a crown, each on a roundel of the poached chicken forcemeat.
On each slice place a very small, braised, and well-trimmed lettuce, a slice of truffle, and a cock’s kidney.
Send a sauceboat of thickened gravy separately.
[1229—ESCALOPES DE RIS DE VEAU A LA MARÉCHALE]
Braise the veal sweetbreads, keeping them somewhat firm, and cut them into slices.
Treat the latter [à l’anglaise]; brown them in clarified butter, and dish them in a circle, placing a fine slice of truffle between each.
In the middle of the dish arrange a fine heap of asparagus-heads cohered with butter.