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SWEETBREADS, LARDED (a la Financiere)

Soak four sweetbreads, boil them quickly till they are firm but not at all hard, cool them, then lard them evenly and thickly with thin strips of fat bacon. Butter a baking-dish, and spread a layer of sliced carrots, onions, and celery at the bottom. Lay the sweetbreads upon the vegetables, and pour round them as much stock as will barely come up to the larding. Put them in a sharp oven, and bake until done enough, basting them frequently with the liquor. When they are done enough, and the surface is brightly browned, dish them as follows. Put a croustade in a dish, and fill it with TOULOUSE RAGOUT (which see). Place the sweetbreads against the sides of the croustade, and garnish the dish as prettily as possible. The croustade may be made as follows. Take an oval loaf one day old. Cut off the round top, and scoop out the crumb of the loaf, leaving three-quarters of an inch of bread all round, and at the bottom. Pare away the crust and dip the case into oiled butter. Put it in the oven till it begins to harden, then again dip it in butter, and place it again in the oven till it acquires a little colour, when it will be ready for use. Time to bake the sweetbreads, about half an hour.