A guide to modern cookery

Braise the veal sweetbreads exactly as described under “‘ Ris de Veau Bonne Maman,”’ taking care to keep the braisingliquor sufficiently plentiful to well cover the sweetbreads in the cocotte. When the sweetbreads are in the cocotte, together with the julienne of vegetables and a julienne of truffles, strain the braising-liquor over the whole; leave to cool well, and, when the liquid has turned to a jelly, remove the grease that has risen to the surface. Dish the cocotte on a napkin. 1245—RIS DE VEAU A LA SUEDOISE Poach the veal sweetbreads without colouration, and, when they are quite cold, cut them into thin and regular collops. Spread some horse-radish butter over the latter, and cover with a slice of tongue of the same size as the underlying collop. Bake a crust without colouration in a flawn ring, of a size in proportion to the number of slices, and garnish it with a vegetable salad cohered with mayonnaise. This crust must necessarily be made in advance. Upon the salad now set the collops, either in the form of a crown or in that of a small turban; in the middle place a fine lettuce heart, the leaves of which should be slightly opened out. 1246—PALETS DE RIS DE VEAU A L’ECARLATE Poach the sweetbreads; when they are cold, cut them into collops half-an-inch thick, and trim them with a round, even cutter. Stamp out some roundels of salted tongue with the same cutter, but let them be only one-eighth inch thick, and twice as many as the collops of veal sweetbread. Coat the latter, on either side, with butter prepared with mustard ; and cover with a roundel of tongue. Set the prepared collops on a tray; let the butter harden, coat with jelly, and deck the middle of each quoit with a fine slice of truffle. Arrange the quoits in a circle on a round dish; put some chopped jelly in the centre, and border the dish with very regularly-cut jelly dice. Serve a horse-radish sauce and an Italian salad separately. CALF’s LIVER. Calf’s liver is served chiefly as a breakfast or luncheon entrée. Nevertheless, in ordinary menus, it is sometimes served as a relevé, braised and whole. 1247—FOIE DE VEAU BRAISE A LA BOURGEOISE Lard the piece with large, seasoned strips of bacon, as for ‘‘ Boeuf a la Mode.’’ Brown it slightly in the oven, and then put it into a saucepan garnished for braising. (No. 247.) Moisten with one pint of white wine, and reduce it completely. This done, moisten again with brown stock, adding one pint of Espagnole sauce per quart of the moistening. It is sufficient if the moistening and the sauce reach a little above the middle of the piece of liver. When the cooking is two-thirds completed, transfer the liver to another saucepan; surround it with carrots, shaped like elongated olives and half-cooked in consommé; and some small onions, half-cooked in butter. The amount of this garnish of carrots and onions should naturally be in proportion to the size of the piece of liver. Strain the sauce over the whole, and complete the cooking gently in the oven. Dish the liver with the carrots and onions all round; reduce the sauce if necessary, and pour it over the garnish. N.B. The latter need not be arranged symmetrically. On the contrary simplicity should be made a feature of these bourgeois dishes. E 1248—FOIE DE VEAU A L’ANGLAISE Cut the calf’s liver into fairly thin slices, from two-and-a-half oz. to three oz. in weight. Season them with salt and pepper; dredge them, and toss them in butter. Grill an equal number of rashers of bacon. Dish the slices of liver and the rashers of bacon alternately, and sprinkle them with the butter in which the liver was cooked, or with a brown butter. 1249—BROCHETTES DE FOIE DE VEAU