Sweetbreads a la Montpensier

Have six heart sweetbreads of equal size; soak them in cold water and afterward lay them in a saucepan containing cold water and parboil until they harden, pare and let cool in the press (Fig. 71). Lard three of them with fine salt pork (No. 3, Fig. 52) and the other three with truffles cut the same size; braise them as for a la Conti (No. 1554), and when cooked and glazed, strain off the stock free it from its fat and reduce it to a half-glaze. Dress the sweetbreads around a rice croustade garnished with small quenelles and mushrooms thickened with veloute (No. 415) and between each sweetbread lay a whole peeled and glazed truffle; dress on top of the garnishing a pyramid of truffles and surround the base with a circle of mushroom heads; glaze the truffles and sweetbreads. Serve with a separate tureen of veloute sauce (No. 415) reduced with the sweetbread stock, passed through a tammy.