Ris de Veau à la Financière.—Well wash, blanch,
and rinse a couple of good sweetbreads, then place
them between two plates and press them till perfectly
cold, when they are larded neatly, trimming the
lardons nicely. Wrap the sweetbreads in a well
buttered sheet of paper, and place them in a stew-
pan with 1½oz. of butter, a blade or two of celery, a
carrot, an onion, and a bunch of herbs; fry this all
lightly for fifteen minutes, then pour in a gill of
good stock and let it all cook in the oven for an
hour, adding more stock as that in the pan evaporates.
When cooked, brush the breads over lightly with
warm glaze and set them in the oven again to crisp
the lardons; then dish on fried croutons, and serve
with the following sauce round it. For this sauce,
put into a pan two wineglassfuls of sherry, a dust of
cayenne, three fresh and well washed mushrooms,
and the essence from a bottle of truffles, if handy;
let this all boil into half, when you add to it three-
quarters of a pint of rich Espagnole sauce and the
strained liquor from the sweetbreads well cleared
from fat. Let this all boil together and then use.