Fritot de Ris de Veau.—Slice down the remains of a nice sweetbread and stamp them out in rounds with a plain cutter; lay these rounds for an hour in a marinade of a tablespoonful of oil, a squeeze of lemon juice, and some parsley (remember that broken-down parsley stalks are quite as good for marinade as the leaves), then shake off most of the marinade, dip the pieces of sweetbread into good frying batter and fry a golden brown in plenty of hot fat. Drain, dust with coralline pepper, and serve alternately with slices of cooked tongue, heated in a little wine and stock between two plates in the oven. This can be served plain with fried parsley or with any nice vegetable garnish, or even mayonnaise, to taste.