No. 749 Ris d’Agneau à la Madone.
Blanch ten nice sweetbreads, trim them well, cut a deep incision in the centre of each, in which stick a very fine cockscomb (No. 128); surround each sweetbread with a slice of fat bacon, place them in a stewpan and braise as before, but they must be kept quite white, braise half an hour, take off the bacon and dress them upon a border of forcemeat as the last, the cockscombs will be quite firm, then have ready the following sauce: peel and mince the half of a very small cucumber and put it in a stewpan with a chopped eschalot and a pat of butter, let them go gently over the fire, stirring occasionally, until it has become quite a purée, add a quarter of a pound of the flesh of a cooked fowl well pounded in a mortar, season with a little salt and pepper, boil all together five minutes, rub it through a tammie, put into a clean stewpan, and when boiling finish with a tablespoonful of whipped cream, sauce over and serve. The sauce must not be too thick.
For atelettes de ris d’agneau, see atelettes de ris de veau (No. 682), and proceed in the same manner.