555. Brisotin of Veal à l’Ecarlate.
—The same as for No. 554, adding half a pint of hot écarlate sauce (No. 539).
556. Brisotin of Veal, Nantaise.
—The same as for No. 554, placing six stuffed lettuce-heads (No. 953) around the dish, and pouring one gill of hot Madeira sauce (No. 185) over it.