Blanch ten nice sweetbreads, trim them well, cut a deep incision in the
centre of each, in which stick a very fine cockscomb (No. 128); surround
each sweetbread with a slice of fat bacon, place them in a stewpan and
braise as before, but they must be kept quite white, braise half an
hour, take off the bacon and dress them upon a border of forcemeat as
the last, the cockscombs will be quite firm, then have ready the
following sauce: peel and mince the half of a very small cucumber and
put it in a stewpan with a chopped eschalot and a pat of butter, let
them go gently over the fire, stirring occasionally, until it has become
quite a purée, add a quarter of a pound of the flesh of a cooked fowl
well pounded in a mortar, season with a little salt and pepper, boil
all together five minutes, rub it through a tammie, put into a clean
stewpan, and when boiling finish with a tablespoonful of whipped cream,
sauce over and serve. The sauce must not be too thick.
For atelettes de ris d’agneau, see atelettes de ris de veau (No. 682),
and proceed in the same manner.