[1230—RIS DE VEAU GRILLÉS]
After having [blanched], cooked, and trimmed the sweetbreads, set them to get quite cold under pressure. Then cut them in two, laterally, at their thickest point; dip each piece into melted butter, and grill gently, basting frequently the while with melted butter.
The sweetbreads may also be grilled whole, but the process is perforce a more lengthy one.
[1231—RIS DE VEAU GRILLÉS[!-- TN: acute invisible --] CARMAGO]
Cook a brioche, without sugar, in a fluted mould, the aperture of which is a little larger than the veal sweetbreads. Carefully remove the top of the brioche, following the direction of the fluting, and withdraw all the crumb from the inside.
Fill this kind of [croustade], two-thirds full, with a garnish consisting of peas, prepared “à la française,” and carrots “à la Vichy,” in equal quantities.
Set the grilled veal sweetbreads on this garnish, and cover it with slices of grilled bacon.
Dish on a napkin and serve at once.
[1232—RIS DE VEAU GRILLÉ[!-- TN: acute invisible --] GISMONDA]
Prepare a shallow [croustade], without colouration, in an oval flawn ring of the same length as the veal sweetbread. Grill the veal sweetbread after the manner already described.