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Attereaux of Sweetbreads

Boil two large sweetbreads until they are done; let them cool and divide them into slices. Sprinkle over them a little salt and pepper, and arrange them round the bottom of a sautepan in which some butter has been spread. Fry over a sharp fire; take them out and place them on a slab to cool, with a light weight on top to make them flat. When these slices are quite cold, cut them round with a cutter, and put them into a basin with an equal quantity of similar rounds of boiled tongues and mushrooms, all cut with the same cutter so as to be exactly the same size as the rounds of sweetbreads. Pour over them in the basin a little well reduced brown sauce, roll them in this sauce, and then string them alternately on little wooden skewers. Have ready some villeroy sauce, made by beating some yolks of eggs up in a mortar with butter divided into little pieces; add this to the usual white sauce, reduced and made consistent, and boil up. Dip the attereaux in the sauce made at the same time as they are preparing, and arrange them on a baking sheet, at a little distance from each other to let the sauce cool. Then take them out, one by one, trim off the superfluous sauce, and roll them in breadcrumbs; dip into beaten egg, and again roll in breadcrumbs; then plunge them into boiling fat until of a good color. Drain, remove the wooden skewer, place them on ornamental metal attelettes, and dish on a folded napkin. No sauce is required in serving these.