1232—Ris de Veau Grillé Gismonda

Prepare a shallow No. 2393, Croûtes et Croustades, without colouration, in an oval flawn ring of the same length as the veal sweetbread. Grill the veal sweetbread after the manner already described.

Garnish the bottom of the No. 2393, Croûtes et Croustades with equal quantities of artichoke-bottoms and mushrooms, minced raw, tossed in butter, and cohered with cream sauce.

Set the grilled sweetbread on the garnish, and place the No. 2393, Croûtes et Croustades on a folded napkin.

Serve, separately, a slightly buttered meat-glaze.