Roast four sweetbreads as directed in the last, and let them remain till cold, then open and empty them, thus making a case, leaving it a quarter of an inch in thickness; cut up what you have taken from them in slices, have also twenty small pieces of cucumber, prepared as directed for sauce (No. 103), put a teaspoonful of chopped eschalots in a stewpan, with a very small piece of butter, pass over the fire a few minutes, but keep them quite white, then add three parts of a pint of white sauce (No. 7) and a little milk, reduce till thickish, keeping it stirred, add the sweetbread and cucumber, season with a little sugar and salt, and when it boils add a liaison of one yolk of egg mixed with half a gill of cream; do not let it boil afterwards, fill the cases and cover the opening with a little very thick fritter butter (No. 1285), place them in a sharp oven, and as soon as the batter is baked sufficient, dress them on your dish, three at the bottom and one on the top; serve with a thin bechamel sauce (No. 7) under.
No. 678. Escalopes de Ris de Veau au suprème.
Blanch three sweetbreads twenty minutes, and when cold cut each bread into four slices lengthwise, and trim in the shape of fillets of fowl, well butter the bottom of a sauté-pan, lay in the escalopes, keeping them in their shapes, season over with a little white pepper, salt, and the juice of half a lemon, place over a slow fire, ten minutes will be sufficient to cook them; when done on one side turn, keep them quite white, lay them on a cloth to drain, and dress in crown on a border of mashed potatoes; serve with a sauce au suprème (No. 57) poured over.
No. 679. Escalopes de Ris de Veau aux pointes d’asperges.
Dress three sweetbreads as in the last, and serve a sauce aux pointes d’asperges (No. 101) in the centre.
No. 680. Escalopes de Ris de Veau à l’Indienne.
Dress three sweetbreads as in the two last, but keep them rather underdone; when cold egg and bread-crumb them twice over, put six spoonfuls of oil in a sauté-pan, place it over the fire, and when hot lay in the escalopes, which fry a nice light brown colour, dress in a crown on a border of mashed potatoes, and serve with a nice white Indian sauce (No. 45) in the centre, previously glazing the escalopes lightly.
No. 681. Escalopes de Ris de Veau en caisses.
Blanch four throat-sweetbreads, and cut them in slices one size larger and three times the thickness of a shilling, butter the bottom of a sauté-pan and put in two tablespoonfuls of chopped eschalots, lay the pieces of sweetbread over, season with a little salt and pepper, and place them over a slow fire; when done add a spoonful of chopped mushrooms, one of chopped parsley, half a pint of brown sauce (No. 1), a little glaze, half a pint of broth, a little powdered sugar and grated nutmeg; let simmer altogether ten minutes, moving them round by shaking the sauté-pan, have six or eight small paper boxes, or cases, fill each of them three parts full with the above, egg the top with a paste-brush, sprinkle bread-crumbs over and place them in a warm oven twenty minutes, pass the salamander over, dress them in pyramid on your dish, and serve with plenty of fried parsley.