Lamb Sweetbreads a la Joinville

Braise some lambs' sweetbreads as indicated for the financiere (No. 1760). Prepare and pound a border made of forcemeat (No. 79), place it on a dish; lay a croustade made either of bread or paste in the center of the border; place the sweetbreads after they are well glazed around, and fill the croustade with a garnishing composed of quenelles, mushrooms, truffles, and a supreme sauce (No. 547) into which lobster butter (No. 580) has been added. Between every sweetbread lay a slice of tongue cut out to imitate a cocks'-comb and glazed with meat glaze (No. 402) and on the summit of the garnishing place some round chicken quenelles decorated with truffles (No. 154).