No. 673. Ris de Veau piqué à la Turque.
Blanch four small heart-sweetbreads as directed, and lard them nicely from end to end lengthwise, with fat bacon an inch and a half in length, and breadth in proportion, braise as directed in the last; have ready a ring of forcemeat (No. 120) made in a round plain mould[7] well buttered, with a round piece of bread in the centre; lay the forcemeat round the bread an inch and a half in thickness, place the mould in a stewpan of boiling water, (but do not let the water get into the mould), place the stewpan over the fire till the forcemeat is set, then take it out, detach the bread from the centre and turn out the forcemeat, which will be a complete ring, place it on the dish, cut each of the sweetbreads in halves and dress them upon it, the cut part towards the middle; then have ready blanched half a pound of good rice as directed (No. 129), put it in a stewpan, with six pats of butter, two spoonfuls of cream, a little saffron powder, pepper, salt, and sugar; mix all together and dress in pyramid in the centre, place a fine (dressed) cockscomb between each half sweetbread, sauce over the rice with sauce au suprème (No. 57), glaze the sweetbreads and serve.
No. 674. Ris de Veau piqué à la Financière.
Blanch, lard, and braise three sweetbreads as before; have ready a ragout à la financière (No. 50), which pour in the dish, dress your sweetbreads over, glaze lightly and serve.
No. 675. Ris de Veau piqué à la purée d’asperges.
Blanch, lard, and braise three sweetbreads as before, but keep them a more delicate colour and drain them well upon a cloth; when you take them from the stewpan have ready a purée of asparagus (No. 102), which pour into the dish, dress the sweetbreads over and serve.
Larded sweetbreads may be also served with a truffle sauce (No. 51), Palestine, jardinière, aux concombres, dressed spinach, or endive (see Nos. 87, 100, 103, 106, and 119.)
No. 676. Ris de Veau rôti.
Heart-sweetbreads are also preferable for roasting, although the throat-breads may be used; blanch as before and let them cool, place them in a stewpan, with two onions, two cloves, a blade of mace, a carrot, quarter of a pound of lean ham, a bunch of parsley, thyme, and bay-leaf, just cover with a good stock, and place them on the fire to boil twenty minutes, take them out, dry on a cloth, egg and bread-crumb them twice over, then run a long flat skewer through them lengthwise, which tie up on a spit, roast before a fierce fire till they become a nice light brown, keeping them basted with butter; pass the stock they were boiled in through a sieve into another stewpan, boil and skim well, place the sweetbreads in a dish, pour some of the stock round and serve; it may also be served with sauce piquante, poivrade, or tomata (Nos. 27, 32, 37).