Sweetbreads a la Marsilly

Place in the center of a dish a cut out rice croustade foundation. Choose eight medium-sized throat sweetbreads, blanch and cool them in the press (No. 71), lard them with fine larding pork (No. 3, Fig. 52), and range in the bottom of a narrow saucepan lined with a braise; season and moisten to half their height with beef-stock (No. 194a); let this fall very slowly to a glaze, then remoisten to half their height with more of the same broth, reduce again, and pour a gill of Madeira or Marsala wine over the sweetbreads; allow the liquid to boil up twice before setting the saucepan in a slack oven to finish cooking the sweetbreads while basting and having them attain a nice color. Fry eight small and pared artichoke bottoms; drain and range them dome-shaped with small fresh green peas cooked English style (No. 2742) thickened with a well-buttered bechamel (No. 409). Dress the sweetbreads on the rice foundation with the artichoke bottoms around; send to the table accompanied by a sauce-boat of veloute (No. 415), reduced with the sweetbread stock.