Sweetbreads a la Bussy

Prepare and cook the sweetbreads exactly as for a la Montebello (No. 1560), prepare a salpicon with sweetbreads cut in square pieces, also some truffles and mushrooms, all cut in three-sixteenths inch squares, lay these in an allemande sauce (No. 407), and let get cold. Cover one side of each sweetbread with this preparation, giving it a dome-shape, and lay over the salpicon a cream forcemeat (No. 75), dredging chopped truffles over all; besprinkle with butter and set them into a slack oven to heat without browning. A brown Madeira sauce (No. 492) is to be served at the same time, but separately.