Sweetbread A La Financiere Ris De Veau A La Financiere

Blanch some fresh sweetbreads, as in recipe 'sweetbread a la Bel-grave,' and when cold lard them with lardons of fat bacon, as in vol. i. (page 112); braise them as in above-named recipe, and when cooked brush the sweetbreads over lightly with warm glaze, and replace in the oven to crisp the bacon. Dish up on croutons of fried bread, as shown in the design, and garnish with prepared Financiere (that has been made hot by standing the bottle in the bain-marie), and arrange on hatelet skewers; serve with a good Financiere sauce (see recipe) round the base, and use for a dinner party entree.

Sweetbread A L'imperatrice Ris De Veau A L'imperatrice

Take a large sweetbread or two-moderate sized ones, put them into cold water with a little salt, bring to the boil, then rinse and put to press till cold. Take some larding bacon and lard the top, trim the lardons with a pair of scissors, place the sweetbread in a buttered paper and tie it up; put it into a buttered stewpan with one sliced onion, one carrot, a few slices of turnip, a bunch of herbs (bayleaf, thyme, and parsley), and about one dozen peppercorns; fry for fifteen minutes with the pan covered down; then add about a quarter of a pint of good stock, place in a moderate oven, and braise for about one hour, during which time keep basted, frequently adding more stock as that in the pan reduces. When cooked take up, remove the paper, place the sweetbread on a baking-tin, and brush it over the top with a little warm glaze; put it into the oven again for about ten to fifteen minutes; then taken up and brush over again with a little thin glaze, and arrange on a border prepared as below and shown in picture, and serve a good Supreme sauce (vol. i.) round the dish, and macaroni prepared as below in the centre space of the border and at each corner of the dish; serve hot for an entree for a dinner party.

Macaroni For Sweetbread A L'imperatrice

Put some macaroni to cook in boiling water seasoned with a little salt for half an hour, then strain it and cut it into lengths of about half an inch, sprinkle with a little grated Parmesan cheese and moisten with a little thick cream, season with a dust of coralline pepper, make hot in the bain-marie, and use.

Border For Sweetbread A L'imperatrice

Take a Breton border mould, butter it, and then line it entirely with rings of plainly boiled macaroni made by cutting it crosswise about one-eighth of an inch thick, then by means of a forcing bag and large plain pipe fill it up with the farce; knock the mould down on the table to allow the farce to sink well into the mould, place it in a stewpan on a fold of paper, cover it with boiling water, place it over the fire, watch the contents come to the boil, then draw aside and poach for fifteen minutes; then turn out, and use.