Croustades of Lamb Sweetbreads—Small

Keep warm eight to ten small channeled croustades made of astruc, each to be provided with a channeled and pointed cover. Cut into dice some recently glazed lamb's sweetbreads: put this salpicon into a small saucepan with half the quantity of cooked truffles cut the same as the sweet-breads. Put a few spoonfuls of good bechamel (No. 409) on to reduce, incorporating in the truffle broth and a little melted meat glaze (No. 402); when succulent and thick mix it with the salpicon, then remove it at once from the fire and fill up the small croustades, smoothing the preparation to a dome; leave to cool, cover with a thin layer of raw forcemeat (No. 89), bestrew with parmesan and bread-crumbs, pour melted butter over and warm slightly in a slow oven.