Sweetbreads, English Style

Blanch six medium size unlarded sweetbreads; lay them in a sautoir garnished with slices of fat pork, minced carrots and onions, thyme, bay leaf and whole peppers; moisten to three-quarters of their height with beef stock (No. 194a), and after it comes to a boil finish cooking in a moderate oven, when done, remove and put them under a press in oval tin rings; when cold unmold them and cut them crosswise through the center. Cover one side of each sweetbread with cooked fine herbs (No. 385), laying it on a quarter of an inch thick; set the other half belonging to it on top and remove all the superfluous preparation oozing from the sides. Beat up well one-quarter of a pound of melted butter with six egg-yolks, dip the sweetbreads into this, then roll them in freshly grated bread-crumbs; bread-crumb them twice before laying them on a baking tin, pour a little butter over and cook them in a moderate oven; serve a brown English sauce separately.

Brown English Sauce.—Reduce espagnole sauce (N. 414) with meat-glaze (No. 402) adding just before serving some Worcestershire sauce, butter, lemon juice and fine herbs.