1246—Palets de Ris de Veau à l’Écarlate

Poach the sweetbreads; when they are cold, cut them into collops half-an-inch thick, and trim them with a round, even cutter. Stamp out some roundels of salted tongue with the same cutter, but let them be only one-eighth inch thick, and twice as many as the collops of veal sweetbread.

Coat the latter, on either side, with butter prepared with mustard; and cover with a roundel of tongue.

Set the prepared collops on a tray; let the butter harden, coat with jelly, and deck the middle of each quoit with a fine slice of truffle.

Arrange the quoits in a circle on a round dish; put some chopped jelly in the centre, and border the dish with very regularly-cut jelly dice.

Serve a horse-radish sauce and an Italian salad separately.