1231—Ris de Veau Grillés Carmago

Cook a brioche, without sugar, in a fluted mould, the aperture of which is a little larger than the veal sweetbreads. Carefully remove the top of the brioche, following the direction of the fluting, and withdraw all the crumb from the inside.

Fill this kind of No. 2393, Croûtes et Croustades, two-thirds full, with a garnish consisting of peas, prepared “à la française,” and carrots “à la Vichy,” in equal quantities.

Set the grilled veal sweetbreads on this garnish, and cover it with slices of grilled bacon.

Dish on a napkin and serve at once.