Cases of Sweetbreads a la Grammont

Blanch and braise the sweetbreads as indicated in la Montebello (No. 1560), then put them in round rings under the pressure of a weight. Melt some butter; fry in it a little shallot, parsley, mushrooms and truffles, all finely chopped, season and moisten with Madeira wine; let fall to a half-glaze, then thicken with egg-yolks. Fill some cases half full of these herbs, lay the sweetbreads on top and cover each one with a slice of fat pork; place them in the oven, and when cooked remove the pork and drain; pour the stock over the sweetbreads; when cooked reduce to a half-glaze.