They are usually garnished with braised chicory, or [macédoines] of early-season vegetables.
[1379—RIS D’AGNEAU]
Lamb sweetbreads are, according to circumstances, either used as the principal constituent of various preparations, or they answer the purpose of a garnish.
Due allowance having been made for their particular size, they may be treated after the same manner as veal sweetbreads; that is to say, once they have been cleared of blood, they are [blanched] and braised according to the nature of the selected mode of preparation.
If they are to form part of a large garnish, cohered by means of a brown sauce, they are braised brown and glazed. If they stand as an adjunct to poached fowl, they may be either studded or left plain, and braised white.
Apart from their two uses as principal and garnishing [455] ]constituents, the undermentioned methods of preparation, explained in the various preceding series, may be applied to them; viz.:—
[Attereaux], Brochettes, [Croustades], Pâté
chaud, Vol au vent, &c.
[1380—SAUTÉ[!-- TN: acute invisible --] D’AGNEAU PRINTANIER]
Prepare the following garnish:—Twenty new carrots, cut to the shape of large olives, cooked in consommé and glazed; twenty pieces of turnip, similarly treated; fifteen small, new onions, cooked in butter; twenty very small new potatoes, cooked in butter (or [à l’anglaise] if desired); three tablespoonfuls of peas; the same quantity of French beans cut into lozenge-form, and an equal quantity of small flageolet beans. The three last vegetables should be cooked [à l’anglaise], and kept rather firm.