1219—Attereaux de Ris de Veau à la Villeroy

Cut some veal sweetbreads (preferably the throat kind) into roundels one and one-third in. in diameter and one-third in. thick. Prepare an equal number of mushrooms and truffle roundels, somewhat thinner than those of sweetbread.

Impale these roundels on little wooden skewers, the size of matches, and about four in. long; alternating the different products in so doing. Dip these skewers into a Villeroy sauce, and set them on a dish. When the sauce is quite cold, remove the attereaux; clear them of any superfluous sauce that may have fallen on to the dish; dip them in an anglaise (No. 174, Anglaise (for Egg-and-bread-crumbing)); roll them in very fine and fresh bread-crumbs, and turn them with the fingers, so as to shape them like small cylinders. Plunge them into plenty of hot fat eight minutes before serving; drain them on a piece of linen; carefully withdraw the wooden skewers and put little silver ones in their place. Dish the attereaux on a folded napkin, with fried parsley in the centre; or set them upright in a circle, on a rice or semolina cushion lying on a dish, and put some very green, fried parsley in the middle.

Serve a Périgueux sauce separately.