Sweetbreads, Neapolitan Style

Prepare and cook some throat sweetbreads the same as for a la Montebello (No. 1560); lay them under a weight in oval rings, and when cold cover one side of each, having it rounded on top, with cooked fine herbs (No. 385) mingled with a little half glaze (No. 413); covering this over with a layer of chicken quenelle forcemeat (No. 89). Dip them in beaten eggs and fry in clarified butter. Dress the sweetbreads and lay around a garnishing composed of macaroni cut in two-inch lengths, a quarter as much unsmoked red beef tongue, shredded finely, and the same volume of cooked mushrooms cut into small fillets; add tomato sauce (No. 549), veloute sauce (No. 415) and meat glaze (No. 402).