Sweetbread Cutlets a la Talleyrand

Braise some unlarded sweetbreads and set under a weight to get cold; cut one pound of these into quarter-inch dice-shaped pieces with the same quantity of artichoke bottoms, and mushrooms cut the same, and four ounces of truffles cut in three-sixteenths inch dice and mingled with a bechamel sauce (No. 409) thickened with egg-yolks and fine butter. After this preparation is cold divide it into equal parts and shape them as cutlets; dip in egg and bread-crumbs, fry to a fine color; dress in a circle, garnish with favor frills (No. 10), pouring a cream of soubise sauce (No. 543) in the center.