1238—Ris de Veau sous la Cendre

Stud the veal sweetbreads with truffles and tongue, and three-parts braise them.

Cut some slices of salted tongue of the same size as the sweetbreads, garnish them with slices of truffle, and set a sweetbread on each.

Cover each sweetbread with a layer of short paste (No. 2358, Fine, Short or Flawn Paste (For Fruit Tarts)); set them on a tray; gild; flute; make a small incision on the top of the paste to allow the escape of steam, and bake in a hot oven for thirty minutes.

When withdrawing them from the oven, pour in some half-glaze sauce with Madeira, and dish them on a napkin.