1237—Ris de Veau à la Régence

Stud the sweetbreads with truffles, and braise them without colouration.

Dish them; pour their reduced braising-liquor round the dish, and surround them with a Régence garnish, arranged in alternate heaps representing the constituents of the former, which are: quenelles of fine truffled chicken forcemeat; small grooved mushrooms; curled cocks’ combs, and truffles cut to the shape of olives. Serve separately an Allemande sauce, flavoured with truffle essence.