1236—Ris de Veau aux Queues d’Écrevisses

Stud the sweetbreads with truffle and braise them without colouration. Dish them, and, on either side, set a heap of crayfishes’ tails (in the proportion of four to each person), cohered with cream.

At either end place some crayfishes’ carapaces (in the proportion of two to each sweetbread), garnished with chicken forcemeat combined with crayfish butter, and poached.

Serve, separately, an Allemande sauce prepared with crayfish butter.