Sweetbreads a la Princesse

Prepare and cook the sweetbreads the same as for larded and glazed with gravy (No. 1575). Lay each kernel of sweetbread on an artichoke bottom cooked in white stock (No. 182), and pour over some half-glaze sauce (No. 413). Dress them in a circle and garnish the inside with small braised veal noisettes and cover with a well-buttered veloute sauce (No. 415); reduced with the braise stock.