of truffle, pour a little of the sauce round the dish, and serve the remainder in a sauce-boat.
Time.—From 1¼ to 1½ hours, after the sweetbreads are blanched. Average Cost, 10s. 6d. to 12s. 6d. Sufficient for 6 or 7 persons.
769.—SWEETBREADS, FRIED, AND SPINACH. (Fr.—Ris de Veau Frit aux Epinards.)
Ingredients.—A pair of sweetbreads, ½ pint of spinach purée, ½ pint THICK Béchamel sauce, 1 egg, breadcrumbs, salt and pepper, ½ a pint Madere, Robert, or piquante sauce (see Sauces), frying-fat.
Method.—Prepare and blanch the sweetbreads (see No. 765), boil them for 10 minutes in slightly salted water, and when cool cut them into slices ¼ of an inch in thickness. Have the Béchamel sauce ready and nearly cold; season each slice with salt and pepper, coat both sides with the sauce, and, if possible, put them on ice until the sauce sets. Now dip the slices into beaten egg, coat them very carefully with breadcrumbs, and fry until lightly browned in hot fat. Dish in a circle on a thin border of mashed potato, fill the centre with the spinach purée (see Vegetables as to method of preparation), pour the sauce round the base of the dish, and serve.
Time.—About 2 hours. Average Cost, 6s. 6d. to 8s. 6d. Sufficient for 6 or 7 persons.
770.—SWEETBREADS FRIED IN BATTER. (Fr.—Ris de Veau frit à la Villeroi.)
Ingredients.—A pair of sweetbreads, ½ a pint of Béchamel sauce, ½ a pint of tomato or piquante sauce (see Sauces), frying-fat. For the batter: 4 ozs. of flour, ¼ of a pint of tepid water, 2 tablespoonfuls of salad-oil, the whites of 2 eggs, salt.
Method.—Make a smooth batter of the flour, salad-oil, tepid water, and a little salt, and when ready to use add lightly the stiffly-whipped whites of eggs. Prepare, blanch, cook and coat the slices of sweetbread as directed in the preceding recipe. When the Béchamel sauce is set, dip the slices carefully into the batter, and fry them until golden-brown in a deep pan of hot fat. Drain, sprinkle with salt and pepper, pile them on a hot dish, and garnish with fried parsley. Serve the tomato, or piquante sauce in a sauce-boat.
Time.—About 2 hours. Average Cost, 6s. 6d. to 8s. 6d. Sufficient for 6 or 7 persons.
771.—SWEETBREADS WITH SUPREME SAUCE. (Fr.—Ris de Veau à la Suprême.)
Ingredients.—2 heart sweetbreads, ¾ pint of suprême sauce (see
