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Aiguillettes of Sweetbreads

Boil a sufficient number of throat sweetbreads in water for ten minutes. Pour off the water and add some onion, carrot and turnip, all sliced, bay leaves, and enough stock or broth. Let all simmer for twenty minutes, until the sweetbreads are quite firm; then take out and lay on a clean cloth. Cut them into pieces about the size of a quarter, with a long, round cutter, and season with pepper and salt. Then chop some shallots very fine, and fry them in a stewpan with a little butter until they are quite white; add some white sauce and a little white stock. Reduce it slowly until thickish, when the yolks of some eggs may be beaten in and the juice of some lemon. Do not let it boil after the yolks are added, but remove to one side of the stove. Dip the pieces of sweetbread into the sauce, and lay them on a dish until they are cold. Run the skewers through the centers of the pieces, two on a skewer. Put plenty of egg and breadcrumb on them and fry in hot lard, serving very hot on a folded napkin or dish-paper.