1239—Ris de Veau à la Toulousaine

Stud the sweetbreads with truffles and braise them without colouration.

Dish them with the Toulousaine garnish, arranged in heaps all round, and surround the latter with a thread of meat-glaze.

Toulousaine garnish comprises small chicken-forcemeat quenelles; cocks’ combs and kidneys; very white button-mushroom heads, and slices of truffle.

Serve, separately, an Allemande flavoured with mushroom essence.