Sweetbread Larded. Soubise Sauce

Ris de Veau Piqué. Sauce Soubise


Blanch a sweetbread and put it to press between two plates with a weight on the top; when the sweetbread is cold, lard it all over the top with lardons about one and a half inches long and one eighth of an inch thick, and then braise it as in recipe. When cooked, lightly glaze the sweetbread over and put it in the oven on a clean tin for the lardons to get quite crisp, dish it up and serve Soubise sauce round it.