Sweetbreads a la Theodora

The sweetbreads are to be prepared and cooked exactly the same as for Montebello (No. 1560); put them under a weight in round rings. Fry a shallot in butter, add to it some fresh mushrooms, unsmoked beef tongue, truffles, fine herb,s all finely chopped, and a little meat glaze (No. 402). Butter some silver cases, fill them half full with this preparation, lay the sweetbreads on top and set them in a slow oven to cook for fifteen to twenty minutes; when ready to serve put on each one a half spherical quenelle decorated with truffles, over this a Spanish olive stuffed with quenelle forcemeat (No. 89), and on top of all a whole pistachio nut stuck in the forcemeat, Serve separately a champagne sauce (No. 445) reduced with the stock the sweetbreads have been braised in.