A guide to modern cookery

at once. 1232—RIS DE VEAU GRILLÉ GISMONDA Prepare a shallow _croustade_, without colouration, in an oval flawn ring of the same length as the veal sweetbread. Grill the veal sweetbread after the manner already described. Garnish the bottom of the _croustade_ with equal quantities of artichoke-bottoms and mushrooms, minced raw, tossed in butter, and cohered with cream sauce. Set the grilled sweetbread on the garnish, and place the _croustade_ on a folded napkin. Serve, separately, a slightly buttered meat-glaze. 1233—RIS DE VEAU GRILLÉ JOCELYNE Cut some potatoes into roundels one and one-half inch thick and of the same size as the veal sweetbread. Stamp the roundels, close up to their edges, with a round, even cutter, and cook them in butter. Grill the sweetbread at the same time. When the potatoes are cooked, withdraw all their inside in such wise as to give them the appearance of cases, and fill them with Soubise prepared with curry. Dish them and set the grilled sweetbread upon them. On the sweetbread lay a small half-tomato and a green half-capsicum, both grilled. 1234—RIS DE VEAU GRILLÉS SAINT-GERMAIN _Blanch_, prepare, and grill the veal sweetbreads as already explained. Set them on a long dish, and surround them with alternate heaps of small potatoes cooked in butter and of a nice golden colour, and carrots cut to the shape of elongated olives, cooked in consommé and glazed. Serve a Béarnaise sauce and a purée of fresh peas, separately. 1235—RIS DE VEAU DES GOURMETS Braise the veal sweetbreads, and, as soon as they are ready, set them in a round, flat _cocotte_, just large enough to hold them. Cover them with raw truffles, cut into thick slices; strain the braising-liquor over the whole; cover the _cocotte_, and seal the cover to the edges of the utensil by means of a thread of soft paste, made simply from a mixture of flour and water. The object of this last precaution is to prevent any escape whatsoever of steam, and to hold the aroma of the truffles within. Put the _cocotte_ into a very hot oven for ten minutes;