Sweetbreads, Portuguese Style

Blanch and dress the sweetbreads as told in No. 1550; trim them into quarter inch thick slices and sauté colorless in butter; when almost done finish cooking in a half-glaze sauce (No. 413), work in a little fresh butter and Madeira; just when ready add as much Portuguese sauce (No. 526) and let reduce till this becomes of a sufficient consistency, then add some olives stuffed with quenelle forcemeat (No. 89) containing anchovy butter (No. 569). Poach in the sauce then dress the olives on the bottom of a dish, lay the sweet-breads on top and cover with a part of the sauce, then dress the olives on the bottom of a dish, lay the sweet-breads on top and cover with a part of the sauce, serving the remainder apart.