1225—Escalopes de Ris de Veau Bérengère

Braise the veal sweetbreads and cut each piece into four medium-sized slices. Trim each slice with an even, oval fancy-cutter; and, by means of a piping-bag fitted with an even pipe, one-sixth inch in diameter, garnish the edge of each slice with a thick border of mousseline forcemeat, combined with chopped salted tongue. Set the slices on a tray, and put them in a moderate oven to poach the forcemeat.

Now, by means of another piping-bag fitted with a grooved pipe, garnish the centre of the slices with a nice rosette of fine and very white Soubise purée; and, in the middle of each rosette, place a little ball of very black truffle.

Set each slice on a thin, oval croûton of the same size as the former and fried in butter. Serve at the same time, in a sauceboat, the braising-liquor of the sweetbreads, cleared of all grease, and a timbale of fresh peas.