Dish them; pour their reduced braising-liquor round the dish, and surround them with a Régence garnish, arranged in alternate heaps representing the constituents of the former, which are: quenelles of fine truffled chicken forcemeat; small grooved mushrooms; curled cocks’ combs, and truffles cut to the shape of olives. Serve separately an Allemande sauce✪ Ris de Veau a la Regence, flavoured with truffle essence. 1238—RIS DE VEAU SOUS LA CENDRE Stud the veal sweetbreads with truffles and tongue, and three-parts braise them. Cut some slices of salted tongue of the same size as the sweetbreads, garnish them with slices of truffle✪ Ris de Veau sous la Cendre, and set a sweet- bread on each. Cover each sweetbread with a layer of short paste (No. 2358); set them on a tray; gild; flute; make a small incision on the top of the paste to allow the escape of steam, and bake in a hot oven for thirty minutes. When withdrawing them from the oven, pour in some half- glaze sauce with Madeira, and dish them on a napkin. 1239—RIS DE VEAU A LA TOULOUSAINE Stud the sweetbreads with truffles and braise them without colouration. Dish them with the Toulousaine garnish, arranged in heaps all round, and surround the latter with a thread of meat-glaze. Toulousaine garnish comprises small chicken-forcemeat quenelles; cocks’ combs and kidneys; very white button-mush- room heads, and slices of truffle. Serve, separately, an Allemande flavoured with mushroom essence. 1240—CROUSTADE DE RIS DE VEAU A LA FINANCIERE Prepare (1) the required number of small, fluted croustades, baked without colouration in rather large tartlet moulds. (2) The same number of slices of braised veal sweetbread as there are croustades, and of the same size. (3) A financiére garnish, consisting of very small chicken-forcemeat quenelles; grooved 414 GUIDE TO MODERN COOKERY button-mushrooms, and sliced cocks’ combs and kidneys. The whole covered by half-glaze with Madeira, in the proportion of one tablespoonful per croustade. (5) As many fine slices of truffle as there are croustades. Put a tablespoonful of the garnish into each croustade; set thereon a slice of sweetbread; put a slice of truffle upon that, and dish the croustades on a folded napkin. 1241—PATE CHAUD DE RIS DE VEAU Butter an ordinary round hot raised pie, or a Charlotte- mould. Take about one and one-half lbs. of short paste and roll it into galettes, one-third inch thick; fold the paste over after having dredged it slightly; draw the two ends gently towards the centre, to form a kind of skullcap, which, when placed in the mould, immediately lines the latter. Avoid making folds in the paste while preparing the skullcap, for they would spoil the look of the patty when turned out. Press the paste on the bottom and sides of the mould, that the latter may impart its shape to its lining, and cut the pro- jecting paste to within half inch of the brim. Now coat the bottom and sides of the mould with a layer of chicken force- meat, of an even thickness of two-thirds of an inch. Pour into the centre of the mould a garnish composed of slices of poached veal sweetbread; sliced and cooked mush- rooms and sliced truffles; the whole covered with reduced and somewhat stiff Allemande sauce✪ Ris de Veau a la Toulousaine, flavoured with mushroom essence. Cover the garnish with a coating of forcemeat, and close the patty with a layer of paste, the edges of which should be moistened and sealed down all round the brim of the mould. Pinch the rim of paste inside and outside, and finish off with leaves of paste stamped out with a fancy-cutter, ribbed by means of the back of a knife, and laid upon the paste cover. Gild with beaten egg; make a central stit for the escape of steam, and set to bake in a hot oven, for from forty-five to fifty minutes. When taking the patty out of the oven, turn it out and dish it on a napkin. 1242—TIMBALE DE RIS DE VEAU ✪ Timbale de Ris de Veau

AI-modernized reading of the original text

Dish them; pour their reduced braising-liquor round the dish, and surround them with a Régence garnish, arranged in alternate heaps representing the constituents of the former, which are: quenelles of fine truffled chicken forcemeat; small grooved mushrooms; curled cocks’ combs, and truffles cut to the shape of olives. Serve separately an Allemande sauce, flavoured with truffle essence. 1238—RIS DE VEAU SOUS LA CENDRE Stud the veal sweetbreads with truffles and tongue, and three-parts braise them. Cut some slices of salted tongue of the same size as the sweetbreads, garnish them with slices of truffle, and set a sweetbread on each. Cover each sweetbread with a layer of short paste (No. 2358); set them on a tray; gild; flute; make a small incision on the top of the paste to allow the escape of steam, and bake in a hot oven for thirty minutes. When withdrawing them from the oven, pour in some halfglaze sauce with Madeira, and dish them on a napkin. 1239—RIS DE VEAU A LA TOULOUSAINE Stud the sweetbreads with truffles and braise them without colouration. Dish them with the Toulousaine garnish, arranged in heaps all round, and surround the latter with a thread of meat-glaze. Toulousaine garnish comprises small chicken-forcemeat quenelles; cocks’ combs and kidneys; very white button-mushroom heads, and slices of truffle. Serve, separately, an Allemande flavoured with mushroom essence. 1240—CROUSTADE DE RIS DE VEAU A LA FINANCIERE Prepare (1) the required number of small, fluted croustades, baked without colouration in rather large tartlet moulds. (2) The same number of slices of braised veal sweetbread as there are croustades, and of the same size. (3) A financiére garnish, consisting of very small chicken-forcemeat quenelles; grooved button-mushrooms, and sliced cocks’ combs and kidneys. The whole covered by half-glaze with Madeira, in the proportion of one tablespoonful per croustade. (5) As many fine slices of truffle as there are croustades. Put a tablespoonful of the garnish into each croustade; set thereon a slice of sweetbread; put a slice of truffle upon that, and dish the croustades on a folded napkin. 1241—PATE CHAUD DE RIS DE VEAU Butter an ordinary round hot raised pie, or a Charlottemould. Take about one and one-half lbs. of short paste and roll it into galettes, one-third inch thick; fold the paste over after having dredged it slightly; draw the two ends gently towards the centre, to form a kind of skullcap, which, when placed in the mould, immediately lines the latter. Avoid making folds in the paste while preparing the skullcap, for they would spoil the look of the patty when turned out. Press the paste on the bottom and sides of the mould, that the latter may impart its shape to its lining, and cut the projecting paste to within half inch of the brim. Now coat the bottom and sides of the mould with a layer of chicken forcemeat, of an even thickness of two-thirds of an inch. Pour into the centre of the mould a garnish composed of slices of poached veal sweetbread; sliced and cooked mushrooms and sliced truffles; the whole covered with reduced and somewhat stiff Allemande sauce, flavoured with mushroom essence. Cover the garnish with a coating of forcemeat, and close the patty with a layer of paste, the edges of which should be moistened and sealed down all round the brim of the mould. Pinch the rim of paste inside and outside, and finish off with leaves of paste stamped out with a fancy-cutter, ribbed by means of the back of a knife, and laid upon the paste cover. Gild with beaten egg; make a central stit for the escape of steam, and set to bake in a hot oven, for from forty-five to fifty minutes. When taking the patty out of the oven, turn it out and dish it on a napkin. 1242—TIMBALE DE RIS DE VEAU

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Ris de Veau a la RegenceRis de Veau sous la CendreRis de Veau a la ToulousaineCroustade de Ris de Veau a la FinancierePate Chaud de Ris de VeauTimbale de Ris de Veau

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