Sweetbreads, Piedmontese Style

Lay the sweetbreads to cool under a weight or in the press (Fig. 71) after they are blanched; then cut them across through their thickness into slices, season and range these in a sautoir with melted butter, cook them nicely and moisten with white wine; reduce and add a little veloute sauce (No. 415). A few minutes later put in some white Piedmontese truffles, half an ounce for each sweetbread. Dress this inside a border of Piedmontese risot (No. 739).