A guide to modern cookery

Veau Bonne Maman,” taking care to keep the braising-liquor sufficiently plentiful to well cover the sweetbreads in the _cocotte_. When the sweetbreads are in the _cocotte_, together with the _julienne_ of vegetables and a _julienne_ of truffles, strain the braising-liquor over the whole; leave to cool well, and, when the liquid has turned to a jelly, remove the grease that has risen to the surface. Dish the _cocotte_ on a napkin. 1245—RIS DE VEAU A LA SUÉDOISE Poach the veal sweetbreads without colouration, and, when they are quite cold, cut them into thin and regular collops. Spread some horse-radish butter over the latter, and cover with a slice of tongue of the same size as the underlying collop. Bake a crust without colouration in a flawn ring, of a size in proportion to the number of slices, and garnish it with a vegetable salad cohered with mayonnaise. This crust must necessarily be made in advance. Upon the salad now set the collops, either in the form of a crown or in that of a small turban; in the middle place a fine lettuce heart, the leaves of which should be slightly opened out. 1246—PALETS DE RIS DE VEAU A L’ÉCARLATE Poach the sweetbreads; when they are cold, cut them into collops half-an-inch thick, and trim them with a round, even cutter. Stamp out some roundels of salted tongue with the same cutter, but let them be only one-eighth inch thick, and twice as many as the collops of veal sweetbread. Coat the latter, on either side, with butter prepared with mustard; and cover with a roundel of tongue. Set the prepared collops on a tray; let the butter harden, coat with jelly, and deck the middle of each quoit with a fine slice of truffle. Arrange the quoits in a circle on a round dish; put some chopped jelly in the centre, and border the dish with very regularly-cut jelly dice. Serve a horse-radish sauce and an Italian salad separately. =Calf’s Liver.= Calf’s liver is served chiefly as a breakfast or luncheon entrée. Nevertheless, in ordinary menus, it is sometimes