1235—Ris de Veau des Gourmets

Braise the veal sweetbreads, and, as soon as they are ready, set them in a round, flat cocotte, just large enough to hold them. Cover them with raw truffles, cut into thick slices; strain the braising-liquor over the whole; cover the cocotte, and seal the cover to the edges of the utensil by means of a thread of soft paste, made simply from a mixture of flour and water.

The object of this last precaution is to prevent any escape whatsoever of steam, and to hold the aroma of the truffles within.

Put the cocotte into a very hot oven for ten minutes; set it on a dish, and serve it as it stands. The cover should be removed only when the dish reaches the table.