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Larding Bacon (Fried block of Bread)

Fried block of Bread.

Half a pint of Italienne Sauce.

Twelve small Quenelles.

One gill of Mushrooms.

Steep the sweetbread in water for an hour.

Then blanch it and press it slightly between two K dishes. When cold, cut away the sinewy fat and lard it. Place the sweetbread in a stewpan with the vegetables and stock, cover with buttered paper, and braise carefully for twenty or thirty minutes. Then take it out of the stewpan, place it on a baking sheet, baste it well with its own liquor, and put it in the oven to brown. Serve on the block of fried bread, sauce round, and garnish with the quenelles and mushrooms.