½ a sliced turnip, a bouquet-garni (parsley, thyme, bay-leaf), 6 peppercorns, 1 large cauliflower, salt and pepper.
Method.—Blanch, press, and braise the sweetbreads (see Nos. 765). Prepare the 2 sauces as directed, cook the cauliflower, divide it into small sprays, re-heat in the Hollandaise sauce, and warm the slices of tongue between 2 plates over a saucepan of boiling water. Remove the sweetbreads from the stewpan, strain the liquor into a smaller pan, boil rapidly, and when sufficiently reduced add to it the Madere sauce, and season to taste. Cut the sweetbreads into slices, arrange them with alternate slices of tongue in a circle on a hot dish, strain the Madere sauce over, and pile the cauliflower in the centre. Serve hot.
Time.—About 1 hour. Average Cost, 7s. 6d. to 9s. 6d. Sufficient for 7 or 8 persons.
774.—SWEETBREAD, ESCALOPES OF. (Fr.—Escalopes de Ris de Veau.)
Ingredients.—A pair of sweetbreads, ½ pint of spinach purée, (see Vegetables), ½ a pint of tomato sauce (see Sauces), ½ a pint of stock, 1 sliced onion, 1 sliced carrot, ½ a sliced turnip, a bouquet-garni (parsley thyme, bay-leaf), 6 peppercorns, meat glaze, 1 truffle, salt and pepper.
Method.—Blanch the sweetbreads (see No. 765). Place the vegetables in a stewpan, with the sweetbreads on top, add the peppercorns, bouquet-garni, and stock, cover with a buttered paper and close-fitting lid, and braise gently for 40 minutes (basting occasionally). Take them up, cut into neat slices, place them in a baking-tin, brush over with glaze, surround to half their depth with the stock in which they were cooked, and put them into a moderate oven for 10 minutes. Sprinkle each with a little chopped truffle, dish in a circle on a border of lightly-browned potato, fill the centre with the spinach purée, and pour the sauce round.
Time.—About 1 hour. Average Cost, 6s. to 8s. 6d. Sufficient for 6 or 7 persons.
775.—SWEETBREAD, ESCALOPES OF AND TOMATOES. (Fr.—Escalopes de Ris de Veau à la Tomate.)
Ingredients.—A pair of sweetbreads, 1 lb. of tomatoes, 1 dessertspoonful of cornflour or arrowroot, 1 teaspoonful of lemon-juice, a few drops of carmine or cochineal, ½ a pint of Béchamel sauce (see Sauces), ½ pint of spinach purée (see Vegetables), a little finely-chopped truffle, ½ a pint of stock, vegetables, salt and pepper, sugar.
Method.—Prepare and cook the sweetbreads as directed in the preced-
