Casseroles of Lamb Sweetbreads a la de Luynes

Braise twelve unlarded lamb sweetbreads as for la Montebello (No. 1560); when cooked place under a weight to reduce to half an inch thick, and when cold cut them up into squares, as well as a quarter as many cooked truffles into one-quarter of an inch squares. Put on to reduce some bechamel sauce (No. 409), stirring into it some truffle essence and a little good melted game glaze (No. 398); when the sauce is properly reduced, add to it the salpicon of sweetbreads and truffles. Fill some small porcelain or silver casseroles (flat saucepans) with this preparation, having them quite full and rounded on the top; smooth the surfaces dome-shaped with a knife, let get cold and then cover over with a thin layer of forcemeat, besprinkle with parmesan and bread-crumbs, pour a little melted butter over, then bake lightly in a slack oven.