1240—Croustade de Ris de Veau à la Financière

Prepare (1) the required number of small, fluted No. 2393, Croûtes et Croustades, baked without colouration in rather large tartlet moulds. (2) The same number of slices of braised veal sweetbread as there are No. 2393, Croûtes et Croustades, and of the same size. (3) A financière garnish, consisting of very small chicken-forcemeat quenelles; grooved button-mushrooms, and sliced cocks’ combs and kidneys. The whole covered by half-glaze with Madeira, in the proportion of one tablespoonful per No. 2393, Croûtes et Croustades. (5) As many fine slices of truffle as there are No. 2393, Croûtes et Croustades.

Put a tablespoonful of the garnish into each No. 2393, Croûtes et Croustades; set thereon a slice of sweetbread; put a slice of truffle upon that, and dish the No. 2393, Croûtes et Croustades on a folded napkin.