Rissoles of Red Tongue or of Sweetbreads

Red Tongue.—Reduce one pint and a half of espagnole sauce (No. 414), with a little meat glaze (No. 402), and two spoonfuls of Madeira wine, add to it one pound of red veal tongue cooked and cooled under a weight, then cut into three-sixteenth inch squares, eight ounces of mushrooms and two ounces of truffles, the two latter articles being cut into eighth of inch pieces; heat the mixture well until boiling point is reached, then set it aside to get cold. Use this preparation for making the rissoles the same as No. 161, and serve them on folded napkins.

Sweetbreads.—Fry one ounce of chopped up onions in butter with one pound of braised sweetbreads previously pressed under a weight to reduce it to three-sixteenths of an inch in thickness, then cut into Julienne; add some cooked and well drained mushrooms, diluting the whole with veloute sauce (No. 415), thicken properly with egg-yolks, cream and fresh butter, add chopped parsley, salt, pepper and nutmeg, set this preparation aside to cool and finish the rissoles as for No. 161. Serve on folded napkins.