The Gastronomic Regenerator: A Simplified and Entirely New System of Cookery: With Nearly Two Thousand Practical Receipts Suited to the Income of All Classes

for two hours, or until the tails are done, which you can tell by pressing them with your finger, drain them on a cloth, lay a little mashed potatoes on the bottom of your entrée dish, stand the larger pieces perpendicularly upon it, then again other pieces upon them, till they form a pyramid; have ready a good ravigote sauce (No. 44), rather highly seasoned, which pour over and serve; the sauce should be thick enough to adhere to the pieces. No. 670. _Queues de Veau à la Poulette._ Cook and dress the tails as before, and sauce as directed for turban de tête de veau à la poulette (No. 663). No. 671. _Of Sweetbreads._ The middle-sized heart-breads are to be preferred to the over large or small, the throat-bread is rarely used to dress and serve whole, but may be served in blanquettes, vol-au-vents, or ragouts. Sweetbreads cannot be too white, if red when brought in leave them four or five hours in warm water to disgorge, put them in a stewpan well covered with water to blanch, (if you put them in cold water they will be blanched enough as soon as the water begins to boil), throw them a minute in cold water, then lay them on a dish face downwards, place the bottom of another dish upon them, on which place a four pounds weight, they are then ready for use where directed; three sweetbreads are sufficient for an entrée if rather large, and four if small. No. 672. _Ris de Veau à la Santa Cruz._ Take three good sweetbreads, blanch as directed, then lard them (with very thin strips of fat bacon an inch and a half in length) from top to bottom an inch and a half in width, and again from one side to the other to form a cross; have thirty-six pieces of truffles cut in the shape of cloves, but much thicker and rather longer, (twelve for each sweetbread), make a hole with a larding-needle in the centre of the cross in which place a piece of the truffle, proceeding in