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

the bread-crumbs, fry in hot lard, dress them as described for atelettes de palates de bœuf (No. 655), and serve a sauce Italienne (No. 30) under. No. 683. _Blanquette de Ris de Veau aux truffes._ Blanch three throat-sweetbreads twenty minutes, cut them in slices the size and double the thickness of half-crown-pieces, cut also into thin slices six good-sized truffles, then put a tablespoonful of chopped eschalots in a convenient-sized stewpan, with a small piece of butter, pass them a few minutes over a sharp fire, keeping them quite white, add a pint of white sauce (No. 7), reduce three minutes, then add the sweetbread and truffles, season with a little salt and sugar, simmer gently five minutes, finish with a liaison of one yolk of egg mixed with half a gill of cream, pour it out in your dish and garnish with eight large triangular croutons of bread (in the form of a star) fried in butter, which glaze and serve. No. 684. _Vol-au-vent de Ris de Veau._ Make a vol-au-vent as directed (No. 1140), cook two sweetbreads with truffles as in the last, and when ready to serve fill your vol-au-vent, which glaze lightly and serve very hot. Sweetbreads may also be served either in blanquettes or vol-au-vents, with cucumbers, stewed mushrooms, slices of tongue or ham, instead of truffles. No. 685. _Of Tendrons de Veau._ For one entrée you will require the tendrons from two breasts of veal, which are cut out without injuring the breasts, and afterwards stewed (see breast of veal in the Removes); tie the two tendrons together and put them in a deep stewpan, with two carrots, four onions, six cloves, a good bunch of parsley, thyme, and bay-leaf; cover with a second stock, place them on the fire, and when boiling draw it on the corner, skim, and let stew gently for six or seven hours; when done (which you may ascertain by running the point of your knife through them, if tender they are done, if not stew them till they are,) lay them on a dish, take away the string,