A guide to modern cookery

middle of a round dish; place a large, cooked, grooved, and very white mushroom on the top of it, and encircle its base with a crown of small braised and well-trimmed half-lettuces. Send to the table, separately, a sauceboat of Velouté flavoured with mushroom essence. 1221—RIS DE VEAU BONNE MAMAN Cut the vegetables intended for the braising stock into a short and coarse _julienne_, and add thereto an equal quantity of similarly-cut celery. Braise the veal sweetbreads with this _julienne_, after the manner described under No. 248, and moisten with excellent veal stock. Take particular care of the vegetables, that they do not burn. When the sweetbreads are ready, glaze them and dish them in a shallow, round _cocotte_ with the _julienne_ of vegetables and the braising-liquor all round. Cover the _cocotte_, and serve it on a folded napkin. 1222—CRÉPINETTE DE RIS DE VEAU For this dish take either some white throat sweetbreads, or some remains of the latter, from which slices have already been cut. Chop up the throat sweetbreads or the remains, together with their weight of raw calf’s udder. Season with one-half oz. of salt and a pinch of pepper; add five oz. of chopped truffles and two whole eggs per lb. of the mince-meat. Mix the whole well; divide it up into portions weighing three oz., and wrap each portion in a piece of very soft pig’s caul. Sprinkle with melted butter and bread-crumbs, and grill gently. Dish in the form of a crown, and serve a Périgueux sauce at the same time. 1223—RIS DE VEAU A LA CÉVENOLE Braise the veal sweetbreads and glaze them at the last moment. Dish them with a heap of small glazed onions at either end, and serve, at the same time, a purée of chestnuts and a sauceboat of thickened gravy. 1224—RIS DE VEAU DEMIDOFF Lard the sweetbreads with bacon and truffles; braise them brown, and only half-cook them. Then place them in a shallow _cocotte_, and surround them with the following garnish:—Two oz. of carrots and the same weight of turnips, both cut into grooved crescents; an equal