Sweetbreads a la Binda

Prepare and cook the sweetbreads as for those larded and glazed with gravy (No. 1575). Have some round two inch diameter croutons of tongue, and some of forcemeat the same size and shape. Make a low croustade of foundation paste (No. 135), fasten it to the center of a round dish and dress in a circle around it, alternate croutons of the tongue and forcemeat; fill the croustade with Neapolitan paillettes and dress the glazed sweetbreads on top. A half-glaze sauce (No. 413) to be served separately.

Paillettes.—A kind of small macaroni three-thirty-seconds of an inch in diameter without any hole in the center.