[412]
]Garnish the bottom of the [croustade] with equal quantities of artichoke-bottoms and mushrooms, minced raw, tossed in butter, and cohered with cream sauce.
Set the grilled sweetbread on the garnish, and place the [croustade] on a folded napkin.
Serve, separately, a slightly buttered meat-glaze.
[1233—RIS DE VEAU GRILLÉ[!-- TN: acute invisible --] JOCELYNE]
Cut some potatoes into roundels one and one-half inch thick and of the same size as the veal sweetbread. Stamp the roundels, close up to their edges, with a round, even cutter, and cook them in butter. Grill the sweetbread at the same time.
When the potatoes are cooked, withdraw all their inside in such wise as to give them the appearance of cases, and fill them with Soubise prepared with curry.
Dish them and set the grilled sweetbread upon them. On the sweetbread lay a small half-tomato and a green half-capsicum, both grilled.
[1234—RIS DE VEAU GRILLÉS[!-- TN: acute invisible --] SAINT-GERMAIN]
[Blanch], prepare, and grill the veal sweetbreads as already explained. Set them on a long dish, and surround them with alternate heaps of small potatoes cooked in butter and of a nice golden colour, and carrots cut to the shape of elongated olives, cooked in consommé and glazed.
Serve a Béarnaise sauce and a purée of fresh peas, separately.