Sweetbreads Larded and Glazed with Cepes Bordelaise

Lard with larding pork (No. 3, Fig. 52) some equal-sized sweetbreads; blanch and cool them off under a weight; range them very close to one another in a sautoir lined with salt pork, vegetables and minced onions; moisten to half the heighth with beef stock (No. 194a) and let the liquid fall to glaze; moisten once more and finish cooking in a moderate oven, or else with hot fire underneath and on top of the cover; basting the sweetbreads frequently in order to glaze them nicely. When done drain, dress on a garnishing of cepes a la Bordelaise.

Cepes a la Bordelaise.—Sauté in oil some cepes, when partly done add some finely chopped shallots, season with salt and pepper, add chopped parsley and lemon juice. Serve the stock, well reduced and thickened with brown sauce (No. 414), in a sauce tureen.