1222—Crépinette de Ris de Veau

For this dish take either some white throat sweetbreads, or some remains of the latter, from which slices have already been cut.

Chop up the throat sweetbreads or the remains, together with their weight of raw calf’s udder.

Season with one-half oz. of salt and a pinch of pepper; add five oz. of chopped truffles and two whole eggs per lb. of the mince-meat. Mix the whole well; divide it up into portions weighing three oz., and wrap each portion in a piece of very soft pig’s caul.

Sprinkle with melted butter and bread-crumbs, and grill gently.

Dish in the form of a crown, and serve a Périgueux sauce at the same time.