No. 684. _Vol-au-vent de Ris de Veau._

Make a vol-au-vent as directed (No. 1140), cook two sweetbreads with

truffles as in the last, and when ready to serve fill your vol-au-vent,

which glaze lightly and serve very hot.

Sweetbreads may also be served either in blanquettes or vol-au-vents,

with cucumbers, stewed mushrooms, slices of tongue or ham, instead of

truffles.