A guide to modern cookery

effects of the juices of the garnish. Put the timbale in the front of the oven for a moment or two, that this coating of forcemeat may poach. _Garnish._—Veal sweetbreads, braised without colouration and cut into collops; small mushrooms; cocks’ combs and kidneys; small quenelles of chicken, _mousseline_ forcemeat, or roundels of chicken forcemeat rolls one-third inch thick, trimmed with the fancy-cutter; and slices of truffles, half of which should be kept for the purposes of decoration. Cover this garnish with Allemande sauce, prepared with mushroom essence. Pour it into the timbale, just before serving; upon it set the reserved slices of truffle, in the form of a crown; replace the cover; dish upon a folded napkin, and serve. N.B. (1) As already stated the garnish of the timbale may be cohered with a half-glaze sauce, flavoured with Madeira or truffle essence. (2) In this garnish, whether it be cohered by means of a white or brown sauce, the slices of veal sweetbreads are always the principal ingredient; but, subject to the circumstances, the other details may be altered or modified. 1243—VOL AU VENT DE RIS DE VEAU Vol au vent, which formerly held the place of honour on bourgeois menus, has now fallen somewhat into the background; nevertheless, I wished it to appear among the recipes in this work. _The preparation of the paste_: Make the vol au vent crust as explained under No. 2390. _Garnish._—Prepare it exactly as explained under “Timbale de ris de Veau.” This garnish may also be cohered with a brown sauce, and its minor ingredients may be modified; but the slices of veal sweetbread must always stand as the dominating element. Whatever be the selected kind of garnish, vol au vent should always be accompanied by medium-sized, trussed crayfish, cooked in _court-bouillon_. _Dishing._—Set the vol au vent crust upon a dish covered with a napkin; pour the garnish into it; decorate with slices of truffle; arrange the crayfish round the edge, and lay the cover upon the crayfish. 1244—RIS DE VEAU A LA RICHELIEU Braise the veal sweetbreads exactly as described under “Ris de