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Sweetbread Cutlets, with Tomato Sauce

Take the required number of sweetbreads. Prepare them by blanching, then parboil them, and press them until cold. Slice them, cut them into proper shapes, egg and bread-crumb them, and fry in hot fat until they are of a bright brown colour. From the trimmings of the sweetbreads, and an equal amount of cooked ham or tongue, make a mince, and mix it with a little bechamel sauce. Cut some rounds of truffle, and ham or tongue, and heat them in a little stock. Prepare a sauce by mixing a gill and a half of tomato pulp with the same measure of white sauce; season, and add a table-spoonful of sherry; colour with carmine or cochineal. Place a ring of fried bread on the dish with a high croustade inside it; arrange the rounds of truffle and tongue on the ring, rest the cutlets against the croustade, over which should be poured the mince, so that it shows between the cutlets. Garnish with whole truffles, tongue, or cocks' combs, and pour the sauce in the dish.