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Entrées: Ris-de-veau

Sweetbreads are dressed as- Ris-de-veau à la Villeroi. Slices coated with ENTRÉES.

Allemande sauce, breadcrumbed and fried; served with a white sauce and any dressed vegetable.

Ris-de-veau à la poulette-cooked with flour, butter, mushrooms, onions, etc. à l'Anglaise-breadcrumbed and roasted; served with gravy. frits-dipped in batter and fried; served with tomato sauce. à la Provençale-braised in stock with bacon and garlic, and served in the sauce. à l'Espagnole-larded, braised in stock with veal, bacon, onions, etc., and served in the sauce. à la Toulouse-larded and braised; served with a Toulouse garnish, or in a white sauce with mushrooms and quenelles. à la St. Cloud-larded and braised, and served with truffles and tomato sauce. à la Dauphine-larded and braised, and served with a purée of sorrel. à la Montpensier-larded and braised, and served with rice, and a white sauce with truffles or mushrooms. à la Constance-larded with strips of truffle and tongue, braised, and served with white sauce, garnished with braised olives and little heaps of chopped truffle and tongue. en fricandeau-larded, braised, and glazed; served on a purée of spinach or tomato. piqués à la Turque--larded, braised, and glazed; cut in halves and dressed on a border of forcemeat, with rice in the centre, and suprême sauce over the rice.

Ris-de-veau piqués aux truffes-larded, braised, and served with truffle sauce. Jardinière or Financière sauce, dressed peas or cucumber, may be substituted for the truffle sauce, altering the name according to the sauce or vegetable with which they are served. en bigarrure. Small sweetbreads, half of them larded and braised, and half breadcrumbed and roasted; dressed alternately, and served with tomato sauce. à la Chinoise. Small sweetbreads larded and braised, set in little moulds of aspic ornamented with hard-boiled eggs, beetroot, etc.; served cold, with rice in the centre of the dish. en caisses are small round slices in brown sauce with chopped mushrooms, etc., baked in paper cases, sprinkled with breadcrumbs.