Dish them; pour their reduced braising-liquor round the dish, and surround them with a Régence garnish, arranged in alternate heaps representing the constituents of the former, which are: quenelles of fine truffled chicken forcemeat; small grooved mushrooms; curled cocks’ combs, and truffles cut to the shape of olives. Serve separately an Allemande sauce, flavoured with truffle essence.
[1238—RIS DE VEAU SOUS LA CENDRE]
Stud the veal sweetbreads with truffles and tongue, and three-parts braise them.
Cut some slices of salted tongue of the same size as the sweetbreads, garnish them with slices of truffle, and set a sweetbread on each.
Cover each sweetbread with a layer of short paste (No. [2358]); set them on a tray; [gild]; flute; make a small incision on the top of the paste to allow the escape of steam, and bake in a hot oven for thirty minutes.
When withdrawing them from the oven, pour in some half-glaze sauce with Madeira, and dish them on a napkin.
[1239—RIS DE VEAU A LA TOULOUSAINE]
Stud the sweetbreads with truffles and braise them without colouration.
Dish them with the Toulousaine garnish, arranged in heaps all round, and surround the latter with a thread of meat-glaze.
Toulousaine garnish comprises small chicken-forcemeat quenelles; cocks’ combs and kidneys; very white button-mushroom heads, and slices of truffle.