Sweetbread Patty a la Mcallister—Large, Hot

First blanch the sweetbreads, then set them under a weight, and when cold escalop and fry them in butter with raw ham cut in dice-shaped pieces and peeled truffles; moisten with Madeira wine and let it fall to a glaze. Line a plain hinged pie mold (Fig. 153) with foundation paste (No. 135); fill the bottom and sides with a layer of chicken quenelle forcemeat (No. 89), mixed with half as much foies-gras forcemeat (No. 78) and chopped truffles; finish filling the mold with the sweetbreads, lay a bed of forcemeat on top, rounding it slightly; moisten the edges of the paste and cover with a flat of paste, cut flush with the mold and pinched all around; decorate the top with lozenges made of puff paste fragments (No. 146); egg over twice, and cook in a moderate oven for two hours and a quarter. When done, unmold and fill the pie with Madeira sauce (No. 492).