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

towards the middle; then have ready blanched half a pound of good rice as directed (No. 129), put it in a stewpan, with six pats of butter, two spoonfuls of cream, a little saffron powder, pepper, salt, and sugar; mix all together and dress in pyramid in the centre, place a fine (dressed) cockscomb between each half sweetbread, sauce over the rice with sauce au suprème (No. 57), glaze the sweetbreads and serve. No. 674. _Ris de Veau piqué à la Financière._ Blanch, lard, and braise three sweetbreads as before; have ready a ragout à la financière (No. 50), which pour in the dish, dress your sweetbreads over, glaze lightly and serve. No. 675. _Ris de Veau piqué à la purée d’asperges._ Blanch, lard, and braise three sweetbreads as before, but keep them a more delicate colour and drain them well upon a cloth; when you take them from the stewpan have ready a purée of asparagus (No. 102), which pour into the dish, dress the sweetbreads over and serve. Larded sweetbreads may be also served with a truffle sauce (No. 51), Palestine, jardinière, aux concombres, dressed spinach, or endive (see Nos. 87, 100, 103, 106, and 119.) No. 676. _Ris de Veau rôti._ Heart-sweetbreads are also preferable for roasting, although the throat-breads may be used; blanch as before and let them cool, place them in a stewpan, with two onions, two cloves, a blade of mace, a carrot, quarter of a pound of lean ham, a bunch of parsley, thyme, and bay-leaf, just cover with a good stock, and place them on the fire to boil twenty minutes, take them out, dry on a cloth, egg and bread-crumb them twice over, then run a long flat skewer through them lengthwise, which tie up on a spit, roast before a fierce fire till they become a nice light brown, keeping them basted with butter; pass the stock they were boiled in through a sieve into another stewpan, boil and skim well, place the sweetbreads in a dish, pour some of the stock round and serve; it may also be served