No. 682 Atelettes de Ris de Veau.
Prepare the sweetbreads precisely as in the last, but add a liaison of two yolks of eggs mixed with four tablespoonfuls of cream, and leave them to get cold in the sauce, have six silver skewers (atelettes), and run six or eight pieces of sweetbread upon each, with as much sauce as possible adhering to them, smooth round with a knife, dip them in eggs well beaten in a basin, then into bread-crumbs, beat lightly with a knife, dip them again into the bread-crumbs, fry in hot lard, dress them as described for atelettes de palates de bœuf (No. 655), and serve a sauce Italienne (No. 30) under.