1220—Chartreuse de Ris de Veau

Prepare (1) one and one-quarter lbs. of fine forcemeat with cream (No. 194, Chicken Forcemeat with Panada and Cream); (2) two poached, veal throat sweetbreads, cut into slices; (3) one-half lb. of cooked mushrooms, cut into large slices, and three oz. of sliced truffles; (4) a garnish of carrots and turnips, raised by means of a tube- or spoon-cutter, or cut into grooved roundels two-thirds inch in diameter; and peas and French beans. Each of these vegetables should be cooked in a way befitting its nature, and kept somewhat firm.

Liberally butter a quart Charlotte-mould. Line its bottom and sides with the vegetables, arranged in alternate and vari-coloured rows, and spread thereon a layer of forcemeat, one-half inch thick.

This done, set upon the layer of forcemeat just spread, another of slices of sweetbread, mushrooms, and truffles; cover the whole with a coat of forcemeat; start the operation again with a litter of sweetbread, mushroom, and truffle slices, and proceed as before until the mould is filled. Finish with a layer of forcemeat. Cover with a round piece of buttered paper, and set to poach in a bain-marie and in the oven, for from forty-five to fifty minutes.

When taking the chartreuse out of the bain-marie, let it stand for seven or eight minutes, that the ingredients inside may settle a little, and then turn it out in the middle of a round dish; place a large, cooked, grooved, and very white mushroom on the top of it, and encircle its base with a crown of small braised and well-trimmed half-lettuces.

Send to the table, separately, a sauceboat of Velouté flavoured with mushroom essence.