No. 1002 Riz de Veau à la Chinoise.
Lard six small sweetbreads as directed for the entrée (No. 671), which braise, keeping them a very light colour, when cold have some very white aspic (No. 1360), and six small plain round moulds; cover the bottoms of the moulds a quarter of an inch deep with aspic, when partly set garnish round with rows of stoned olives and pickled mushrooms, or pieces of beetroot, boiled carrots, turnips, &c., according to fancy, and make a star or rosette of whites or hard-boiled eggs in the centre, cover with a little more of the aspic and when set firm place in the sweetbreads (topsy-turvy) and fill up with aspic, have some rice well boiled and dry, (see No. 129), put it in a stewpan, with six pats of butter and some pepper and salt, when the butter is melted mix well together and place it to get cold on the ice, dress it in pyramid in the centre of a flanc dish, dip the moulds in warm water, and turn them out in an oval circle round the rice, placing a fine cabbage lettuce upon the top.