Sweetbreads Studded, Spanish Style

Stud with truffles eight medium sweetbreads previously blanched; then wrap them up in small pieces of clean white linen giving them an oval-shape; cook them in some well seasoned mirepoix stock (No. 419), drain, unwrap and wring the cloths out in cold water, then wrap them up again and let get cold one beside the other under the pressure of a light weight; unwrap once more and lay them in a baking tin with some of their own stock partly reduced to a half-glaze; warm them at the oven door while basting. Dress these sweetbreads on an oblong-shaped cut out rice foundation, decorate around the outside with clusters of small cooked mushroom heads and poached quenelles; cover over with some bechamel sauce (No. 409) reduced with cream and seasoned with prepared red pepper (No. 168). Serve separately an espagnole sauce (No. 414), reduced with the remainder of the stock, adding to it some stuffed Spanish olives (No. 695).