(2) In this garnish, whether it be cohered by means of a white or brown sauce, the slices of veal sweetbreads are always the principal ingredient; but, subject to the circumstances, the other details may be altered or modified.
[416]
][1243—VOL AU VENT DE RIS DE VEAU]
Vol au vent, which formerly held the place of honour on bourgeois menus, has now fallen somewhat into the background; nevertheless, I wished it to appear among the recipes in this work.
The preparation of the paste: Make the vol au vent crust as explained under No. [2390].
Garnish.—Prepare it exactly as explained under “Timbale de ris de Veau.” This garnish may also be cohered with a brown sauce, and its minor ingredients may be modified; but the slices of veal sweetbread must always stand as the dominating element.
Whatever be the selected kind of garnish, vol au vent should always be accompanied by medium-sized, trussed crayfish, cooked in court-bouillon.
Dishing.—Set the vol au vent crust upon a dish covered with a napkin; pour the garnish into it; decorate with slices of truffle; arrange the crayfish round the edge, and lay the cover upon the crayfish.
[1244—RIS DE VEAU A LA RICHELIEU]
Braise the veal sweetbreads exactly as described under “Ris de Veau Bonne Maman,” taking care to keep the braising-liquor sufficiently plentiful to well cover the sweetbreads in the cocotte.
When the sweetbreads are in the cocotte, together with the [julienne] of vegetables and a [julienne] of truffles, strain the braising-liquor over the whole; leave to cool well, and, when the liquid has turned to a jelly, remove the grease that has risen to the surface.