No. 679 Escalopes de Ris de Veau aux pointes d’asperges.
Dress three sweetbreads as in the last, and serve a sauce aux pointes d’asperges (No. 101) in the centre.
No. 680 Escalopes de Ris de Veau à l’Indienne.
Dress three sweetbreads as in the two last, but keep them rather underdone; when cold egg and bread-crumb them twice over, put six spoonfuls of oil in a sauté-pan, place it over the fire, and when hot lay in the escalopes, which fry a nice light brown colour, dress in a crown on a border of mashed potatoes, and serve with a nice white Indian sauce (No. 45) in the centre, previously glazing the escalopes lightly.