Then strew over each some bread crumbs mixed
with grated Parmesan, put the cases in the oven, and when they are
browned serve either with good gravy and lemon juice or with tomato
sauce (No. 9).
No. 114. Animelle all'Italiana (Sweetbread)
Ingredients: Sweetbread, butter, onions, salt, herbs, eggs, glaze,
Risotto (No. 190), truffles, quenelles of fowl, Espagnole sauce,
white sauce.
Blanch as many sweetbreads as you require, cut them into quarters
and saute them in butter with a small onion cut up, salt, and a
bunch of herbs. Then pour over them two cups of white sauce and
cook gently for twenty minutes; take out the sweetbreads and put
them in a stewpan. Reduce the sauce, and add to it a mixture made
of the yolks of four eggs, one and a half ounce of butter and a
teaspoonful of glaze; pass it through a sieve, pour it over the
sweetbreads, and keep them warm in a bain-marie. Have ready a good
Risotto all'Italiana (No. 190), and put it into a border mould (but
first decorate the inside of the mould with slices of truffle), put
it in a moderate oven, and when it is warm turn it out on a dish.
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