1379—Ris d’Agneau

Lamb sweetbreads are, according to circumstances, either used as the principal constituent of various preparations, or they answer the purpose of a garnish.

Due allowance having been made for their particular size, they may be treated after the same manner as veal sweetbreads; that is to say, once they have been cleared of blood, they are No. 273, Blanchings and braised according to the nature of the selected mode of preparation.

If they are to form part of a large garnish, cohered by means of a brown sauce, they are braised brown and glazed. If they stand as an adjunct to poached fowl, they may be either studded or left plain, and braised white.

Apart from their two uses as principal and garnishing constituents, the undermentioned methods of preparation, explained in the various preceding series, may be applied to them; viz.:—

No. 1219, Attereaux de Ris de Veau à la Villeroy, Brochettes, No. 2393, Croûtes et Croustades, Pâté chaud, Vol au vent, &c.