Sweetbreads, Zurich

Lard the edges of six heart sweetbreads with fillets of tongue, and stud the centers with truffles; braise and glaze them the same as for a la Conti (No. 1554), dress them on small croustades filled with a garnishing composed of veal palate, truffles, mushrooms, all cut in quarter inch squares, and a brown sauce (No. 414), reduced with the stock used for braising the sweetbreads (part of this sauce should be reserved to serve in a separate sauce-boat). Range around these some round-shaped quenelles made with chicken quenelle forcemeat mixed with soubise (No. 89) and decorated with truffles.