Sweetbreads au Monarch

Prepare and cook the sweetbreads precisely the same as for larded and glazed (No. 1575); dress in a circle on round crusts of bread two and a half inches in diameter by one quarter of an inch in thickness, and fried in butter; lay on top of every sweetbread a crown-shaped quenelle two inches in diameter and streaked with truffles, on this set a crawfish; in the center pour a garnishing composed of a salpicon of square pieces of mushroom, artichoke bottom, truffles, and foies-gras all cut the same size and mixed with Madeira sauce (No. 492); serve separately some of the same sauce.