A guide to modern cookery

remove the attereaux; clear them of any superfluous sauce that may have fallen on to the dish; dip them in an _anglaise_ (No. 174); roll them in very fine and fresh bread-crumbs, and turn them with the fingers, so as to shape them like small cylinders. Plunge them into plenty of hot fat eight minutes before serving; drain them on a piece of linen; carefully withdraw the wooden skewers and put little silver ones in their place. Dish the attereaux on a folded napkin, with fried parsley in the centre; or set them upright in a circle, on a rice or semolina cushion lying on a dish, and put some very green, fried parsley in the middle. Serve a Périgueux sauce separately. 1220—CHARTREUSE DE RIS DE VEAU Prepare (1) one and one-quarter lbs. of fine forcemeat with cream (No. 194); (2) two poached, veal throat sweetbreads, cut into slices; (3) one-half lb. of cooked mushrooms, cut into large slices, and three oz. of sliced truffles; (4) a garnish of carrots and turnips, raised by means of a tube- or spoon-cutter, or cut into grooved roundels two-thirds inch in diameter; and peas and French beans. Each of these vegetables should be cooked in a way befitting its nature, and kept somewhat firm. Liberally butter a quart Charlotte-mould. Line its bottom and sides with the vegetables, arranged in alternate and vari-coloured rows, and spread thereon a layer of forcemeat, one-half inch thick. This done, set upon the layer of forcemeat just spread, another of slices of sweetbread, mushrooms, and truffles; cover the whole with a coat of forcemeat; start the operation again with a litter of sweetbread, mushroom, and truffle slices, and proceed as before until the mould is filled. Finish with a layer of forcemeat. Cover with a round piece of buttered paper, and set to poach in a _bain-marie_ and in the oven, for from forty-five to fifty minutes. When taking the _chartreuse_ out of the _bain-marie_, let it stand for seven or eight minutes, that the ingredients inside may settle a little, and then turn it out in the