Lamb Sweetbreads a la Sevigne

Soak and parboil some hearts of lamb's sweetbreads, lay them in a sautoir lined with bardes of fat pork, sliced carrots and onions and a garnished bunch of parsley (No. 123); moisten to their heighth with some stock (No. 194a), boil, skim and finish cooking in a slow oven. Put them to press in round rings; when cold take them out, cover with a thick Villeroi (No. 560), let get cold and then dip in beaten eggs, then in bread-crumbs. Poach some quenelle forcemeat (No. 92) in Savarin molds decorated with truffles, unmold and fill the hollow centers with a salpicon of truffles and mushrooms, cover over with a supreme sauce (No. 547). Have the sweetbreads fried in clarified butter and laid around the garnishing.