Paupiettes of Fillet of Veal a la Whittier

Blanch some small heart sweetbreads; cut them up into inch squares. Pare three fillets of veal, cut them into eighth of an inch lengthwise slices, flatten them slightly and pare into oblongs, four by two and a quarter; lay them on the table, season and spread over with a forcemeat prepared as follows; Chop up the parings of the meat with the same weight of fat pork; mix in cooked fine herbs (No. 385), bread-crumbs, egg-yolks and chopped up ham, season, roll up each paupiette, wrap them in sheets of buttered paper and tie them at both ends the same as a boned turkey, braise these for one hour and a half, unwrap, glaze and dress on a well-buttered bechamel sauce (No. 409). Fry the sweetbreads on a brisk fire, add to them some raw fine herbs, meat glaze (No. 402) and the juice of a lemon, dress them in the middle of the paupiettes.