Sweetbreads au Chancelier

Soak and blanch the needed quantity of sweetbreads, then cut them across in two; fry these pieces in butter with a little fine shallot and parsley, adding lemon-juice, salt, pepper and nutmeg; when done lay them under a weight or in the press (Fig. 71); pare oval-shaped when cold. Reduce some chicken puree (No. 713) with an allemande sauce (No. 407). When it has cooled off cover one side of the sweetbreads with it, having the tops well rounded, then smooth the surface, dip in eggs, roll in bread-crumbs, level the bread-crumbs with the blade of a knife and fry them all to a fine color. Serve a supreme sauce (No. 547) separately into which chopped truffles have been added.