Sweetbreads a la Maltese

In order to succeed with this dish it will be found necessary to have two tin rings for each sweetbread; one two inches in diameter by three-eighths of an inch high used for pressing the sweetbreads, and another two and a half inches in diameter by five-eighths of an inch high. Prepare and cook the sweetbreads as for a la conti (No. 1554); set them under a weight in the smallest ring for fifteen minutes. Butter two pieces of paper slightly larger than the largest ring, butter the inside of this ring and lay it on top of one of the papers, then cover the paper and ring with a layer of cream forcemeat (No. 75), press down in the ring on this an unmolded sweetbread, and finish filling the ring with another layer of forcemeat; smooth the surface nicely and on top imitate a Maltese cross with four long lozenges of red beef tongue, one and one-eighth inch long; cut down the center and turned over so that the opposite sides come together; in the middle of these four reversed lozenges place a small round of tongue a quarter of an inch in diameter and decorate between with little bits of truffle; lay the second sheet of buttered paper over this decoration, turn the buttered side down, and proceed the same for all the sweetbreads and rings. Turn the rings over and range them on a level buttered baking sheet in such a way that the decoration is underneath; place it in a slow oven for fifteen to twenty minutes, being careful that the forcemeat does not brown. Unmold and dress; prepare a tomato sauce (No. 549) mixed with bearnaise sauce (No. 433), into which incorporate a little meat glaze (No. 402), pour a part of it over the bottom of the dish and serve what remains in a separate sauce-boat.