[1235—RIS DE VEAU DES GOURMETS]
Braise the veal sweetbreads, and, as soon as they are ready, set them in a round, flat cocotte, just large enough to hold them. Cover them with raw truffles, cut into thick slices; strain the braising-liquor over the whole; cover the cocotte, and seal the cover to the edges of the utensil by means of a thread of soft paste, made simply from a mixture of flour and water.
The object of this last precaution is to prevent any escape whatsoever of steam, and to hold the aroma of the truffles within.
Put the cocotte into a very hot oven for ten minutes; set it on a dish, and serve it as it stands. The cover should be removed only when the dish reaches the table.
[1236—RIS DE VEAU AUX QUEUES D’ÉCREVISSES]
Stud the sweetbreads with truffle and braise them without colouration. Dish them, and, on either side, set a heap of crayfishes’ tails (in the proportion of four to each person), cohered with cream.
[413]
]At either end place some crayfishes’ carapaces (in the proportion of two to each sweetbread), garnished with chicken forcemeat combined with crayfish butter, and poached.
Serve, separately, an Allemande sauce prepared with crayfish butter.
[1237—RIS DE VEAU A LA RÉGENCE]
Stud the sweetbreads with truffles, and braise them without colouration.