Sweetbreads a la Conti

Soak well and blanch six medium sized sweetbreads; stud them each in seven places with truffles and wrap them up in a thin slice of fat pork, tie it on securely, then lay them in a sautoir lined with more slices of pork, minced carrots and onions, and a garnished bunch of parsley. Moisten with one pint of beef-stock (No. 194a), let it fall to a glaze, and then add a quart more stock; continue the cooking for half an hour longer. Reduce the stock and glaze the sweetbreads, then dress in the center of the dish, and lay around them in clusters or else in the center some cocks'-combs, kidneys, and mushrooms. Pour over the garnishing a well buttered veloute sauce (No. 415), and serve in a sauce-boat some of the same reduced with the stock passed through a tammy, and finish with a piece of butter. Have a trussed and glazed crawfish on top of each sweetbread. Serve separately a sauce-boat of veloute sauce reduced with the braise stock strained through a sieve and incorporate in a piece of fresh butter just when ready to serve.