1221—Ris de Veau Bonne Maman

Cut the vegetables intended for the braising stock into a short and coarse julienne, and add thereto an equal quantity of similarly-cut celery.

Braise the veal sweetbreads with this julienne, after the manner described under No. 248, Braising of White Meats, and moisten with excellent veal stock. Take particular care of the vegetables, that they do not burn.

When the sweetbreads are ready, glaze them and dish them in a shallow, round cocotte with the julienne of vegetables and the braising-liquor all round.

Cover the cocotte, and serve it on a folded napkin.