Sweetbread Cutlets, Modern Style

Cut one pound of sweetbreads into slices; season and cook with some butter in a sautoir, turning them over when done on one side; drain, let get cold under a weight, then cut up into small quarter-inch dice pieces; lay them in a tureen with half a pound of cooked mushrooms cut the same size, and a quarter of a pound of unsmoked beef tongue cut in three-sixteenths inch dice; mix this salpicon with some allemande sauce (No. 407), bring to a boil, stir well with a reducing spatula and set it away to cool in a dish; when cold shape it into cutlets, dip them in beaten eggs, then in bread-crumbs and fry; then dress in a circle, garnish with favor frills (No. 10) and pour a financiere sauce (No. 464) into the bottom of the dish.