Sweetbreads a la St. Cloud

Prepare and stud each sweetbread with five studs, four of truffles and the center one of tongue; braise and cook them as for a la Conti (No. 1554). Dress in a circle and garnish the center with a puree of mushooms (No. 722). Pour a light allemande sauce (No. 407) around a and send to the table with a sauce-boat of the same sauce.