Sweetbreads a la Columbus

Stud and braise the sweetbreads the same as for No. 1554, dress them on small croutons of foies-gras forcemeat (No. 78) dipped in eggs and fried in butter; in the center lay some cock's-combs and kidneys and cover the whole with a Colbert sauce (No. 451) made with the braise stock from the sweetbreads and reduced to the consistency of a half-glaze.