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Timbale of Lambs' Sweetbreads

Take a timbale mould, line it with short paste, having previously buttered it, and put a layer of forcemeat mixed with chives, and a little finely-chopped lean raw ham inside. Blanch a score of lambs' sweetbreads, and fry them over a brisk fire in bacon fat until well browned; sprinkle over salt and pepper, take them off the fire, and let them cool. Put them in layers in the timbale mould, alternating each layer with the forcemeat. Put a layer of forcemeat on the top, cover the mould with a round of paste, fixing it carefully to the sides, place it in a moderate oven, and bake for about one hour. When cooked turn the timbale out of the mould, make a hole in the top, pour in a little thickened gravy, put back the round that has been removed, garnish with mushrooms and parsley, and serve at once.

Lambs' Sweetbreads with Villeroy Sauce Select the desired quantity of sweetbreads, blanch and place them in a stewpan, adding broth to half their height, boil till tender and the gravy is reduced. Put the sweetbreads between two plates, and leave till cold. Cut each sweetbread in two, dip them in Villeroy sauce, and place them on a baking sheet. When the sauce has cooled on them, take them from the baking sheet with the aid of a knife, roll them in breadcrumbs again, and fry in boiling fat; when nicely browned all over, drain, arrange them on a hot dish, and serve.