No. 684 Vol-au-vent de Ris de Veau.
Make a vol-au-vent as directed (No. 1140), cook two sweetbreads with truffles as in the last, and when ready to serve fill your vol-au-vent, which glaze lightly and serve very hot.
Sweetbreads may also be served either in blanquettes or vol-au-vents, with cucumbers, stewed mushrooms, slices of tongue or ham, instead of truffles.