Milt Garnishing

Select very fresh milts, and suppress all the sanguineous parts; soak them for one hour, then lay them in a saucepan with some water, salt, vinegar, and parsley. Boil up the liquid, and remove it to the side of the range, and keep it thus for twelve to fifteen minutes in order to have them poached. They are to be served either with a Colbert sauce (No 451), or else milt a la Villeroi (No. 698).