1226—Escalopes de Ris de Veau à la Favorite

No. 273, Blanchings the veal sweetbreads; cool them under pressure, and cut them into slices. Season the latter and toss them in clarified butter.

At the same time, toss an equal number of slices of foie gras of the same size as those of the sweetbread, after having seasoned and dredged them.

Dish in a circle, alternating the foie gras and the sweetbread slices; put a crown of sliced truffle on the circle already arranged; and, in the centre, pour a garnish of asparagus-heads cohered with butter.

Send, separately, a Madeira sauce flavoured with truffle essence.