Lamb Sweetbreads a la Financiere

Lard with lardons (No. 4, Fig. 52) some even sized lamb sweetbreads previously parboiled, refreshed and put to cool under a weight, range them closely together in a sautoir lined with fat pork, roots and minced onions; moisten to half their heighth with stock (No. 194a), and let this liquid fall to a glaze; moisten once more and finish cooking in a moderate oven, basting over frequently in order to glaze them well. Prepare a rice border, shaping it by hand and channeling with a piece of wet turnip, or else a molded one may be used, pour some butter over this, and brown it in the oven. Range in the center of the border a financiere garnishing composed of truffles, quenelles, escalops of foies-gras, mushrooms, and cock's-combs, pouring over a financiere sauce (No. 464), place the glazed sweetbreads on top of this garnishing.