No. 694 Veal Kidneys en Caisses.
Proceed exactly as described for ris de veau en caisses (No. 681).
No. 695 Boudin de Veau à la Legumière.
Make two pounds of veal forcemeat as directed (No. 120), cover the sides of a plain round mould with vegetables, precisely as directed for a Chartreuse (No. 604), then cut a piece of bread quite round, the depth of the mould, cover the bread with white buttered paper, and stand it in the centre of the mould,[8] leaving the space of an inch and a half all round, which fill up with the forcemeat, being careful not to disarrange the vegetables; when well filled, put the mould in a stewpan, cover with a piece of stiff paper, put water enough in the stewpan to come three parts of the way up the mould, place the stewpan over the fire and let it simmer gently (keeping it covered) nearly an hour, turn it out on your dish, take the bread and paper from the centre, sauce over with a good demi-glace (No. 9), and serve.