No. 1578
Sweetbreads, with Quenelles
Ris de Veau aux Quenelles
The sweetbreads are to be prepared and cooked as for a la Conti (No. 1554); when done range them in a circle and garnish the middle with small bead-shaped quarter inch quenelles; cover with a half-glaze sauce (No. 413) so as to glaze the sweetbreads, and serve a Madeira sauce (No. 492) in a separate sauce-boat.