Escalops of Sweetbreads a la Careme

Braise some unlarded sweetbreads; when cold cut them into slices three-eighths of an inch thick and shape them into rounds an inch and a quarter in diameter; add to them half their quantity of mushrooms sliced thick and a quarter as many sliced truffles, mix with an allemande sauce (No. 407), season correctly and dress inside a border of rice, prepared as in No. 737.