Sweetbreads a la St. Laurent

Blanch sufficient sweetbreads, then put them to cool under a weight; cut them up into quarter inch thick slices then into one inch squares, also some veal kidneys the same size and shape, and slices of mushroom heads. Run small silver skewers (Fig. 176) through a piece of sweetbread a piece of kidney and mushroom; dip them in melted butter, then in bread-crumbs and broil over a slow fire. Pour over an Italian sauce (No. 484) with a little chopped truffle added.