1224—Ris de Veau Demidoff

Lard the sweetbreads with bacon and truffles; braise them brown, and only half-cook them. Then place them in a shallow cocotte, and surround them with the following garnish:—Two oz. of carrots and the same weight of turnips, both cut into grooved crescents; an equal quantity of small onions, cut into large roundels, and some celery cut paysanne-fashion. All these vegetables should be first stewed in butter.

Add the braising-liquor of the sweetbreads, and one oz. of minced truffles, and complete the cooking of the former. Clear of all grease and serve in the cocotte.