No. 675 Ris de Veau piqué à la purée d’asperges.
Blanch, lard, and braise three sweetbreads as before, but keep them a more delicate colour and drain them well upon a cloth; when you take them from the stewpan have ready a purée of asparagus (No. 102), which pour into the dish, dress the sweetbreads over and serve.
Larded sweetbreads may be also served with a truffle sauce (No. 51), Palestine, jardinière, aux concombres, dressed spinach, or endive (see Nos. 87, 100, 103, 106, and 119.)