Sweetbreads a l'Eugenie

Prepare and stud the sweetbreads (No. 1550), braise and glaze them the same as for a la conti (No. 1554); dress them either in a circle or in a straight row, if the latter, garnish the sides, but if the former fill the interior with a risot finished at the last moment with fresh butter the braise stock reduced to the consistency of a light glaze. Serve a bechamel cream sauce (No. 411), separately.