Prepare the sweetbreads precisely as in the last, but add a liaison of two yolks of eggs mixed with four tablespoonfuls of cream, and leave them to get cold in the sauce, have six silver skewers (atelettes), and run six or eight pieces of sweetbread upon each, with as much sauce as possible adhering to them, smooth round with a knife, dip them in eggs well beaten in a basin, then into bread-crumbs, beat lightly with a knife, dip them again into the bread-crumbs, fry in hot lard, dress them as described for atelettes de palates de bœuf (No. 655), and serve a sauce Italienne (No. 30) under.
No. 683. Blanquette de Ris de Veau aux truffes.
Blanch three throat-sweetbreads twenty minutes, cut them in slices the size and double the thickness of half-crown-pieces, cut also into thin slices six good-sized truffles, then put a tablespoonful of chopped eschalots in a convenient-sized stewpan, with a small piece of butter, pass them a few minutes over a sharp fire, keeping them quite white, add a pint of white sauce (No. 7), reduce three minutes, then add the sweetbread and truffles, season with a little salt and sugar, simmer gently five minutes, finish with a liaison of one yolk of egg mixed with half a gill of cream, pour it out in your dish and garnish with eight large triangular croutons of bread (in the form of a star) fried in butter, which glaze and serve.
No. 684. Vol-au-vent de Ris de Veau.
Make a vol-au-vent as directed (No. 1140), cook two sweetbreads with truffles as in the last, and when ready to serve fill your vol-au-vent, which glaze lightly and serve very hot.
Sweetbreads may also be served either in blanquettes or vol-au-vents, with cucumbers, stewed mushrooms, slices of tongue or ham, instead of truffles.
No. 685. Of Tendrons de Veau.
For one entrée you will require the tendrons from two breasts of veal, which are cut out without injuring the breasts, and afterwards stewed (see breast of veal in the Removes); tie the two tendrons together and put them in a deep stewpan, with two carrots, four onions, six cloves, a good bunch of parsley, thyme, and bay-leaf; cover with a second stock, place them on the fire, and when boiling draw it on the corner, skim, and let stew gently for six or seven hours; when done (which you may ascertain by running the point of your knife through them, if tender they are done, if not stew them till they are,) lay them on a dish, take away the string, pull out the small bones which may remain, and place another dish of the same size upon them, on which place a seven pounds weight; when quite cold and set, cut twelve pieces out of them either of an oval or diamond shape, but not too large, egg and bread-crumb the sides but not the edges twice over, and fry them gently of a light-brown colour in a sauté-pan. Serve with any of the sauces directed for the sweetbreads.
No. 686. Tendrons de Veau à la Noble Dame.
Prepare two tendrons as before, and when quite cold cut out twelve pieces of any shape you please, but one third less than in the previous article, put a quart of white sauce (No. 7) in a stewpan, with six spoonfuls of white stock and two of chopped mushrooms; reduce till thick enough to cover the back of the spoon, take it off the fire and stir in the yolks of two eggs very quickly, take your pieces of tendrons one at a time with a fork, dip them in the sauce so that they are covered on every part, and lay them on a dish to get cold; have ready some fritter batter (No. 1285), dip each piece of tendron with as much sauce as adheres to it, and fry in very hot lard, dress them in crown on a border of mashed potatoes, fill the centre with fried watercresses, for sauce put a gill of cream in a stewpan, and when boiling add two pats of butter and a little salt; when the butter is quite melted sauce round and serve.