Sweetbreads, Parisian Style

Stud one-half of the sweetbreads with truffles, envelope them in thin bardes of fat pork, and lard the other half; braise them as for larded and glazed chicken with gravy (No. 1575). Decorate a flat border mold with fanciful cuts of truffles, fill it up with forcemeat (No. 80) and poach it in a bain-marie. When ready to serve, invert the mold on a dish, unmold and lay the sweetbreads on the border, filling in the empty space with minced truffles and mushrooms mixed with a brown sauce (No. 414) reduced with Madeira and lay around the outside of the border some whole mushrooms and truffles glazed with meat glaze (No. 402). Serve a separate sauce-boat of brown sauce reduced with the stock and Madeira wine and the truffle and mushroom parings, strained through a tammy.