Sweetbreads a la Mirabeau

Braise (No. 12) the sweetbreads first, and as soon as done put them in the press (Fig. 71) or under a light weight; cut them in two on their thickness; with a two inch in diameter pastry cutter cut out some round pieces, cover with blond chaudfroid (No. 596), and decorate each with a handsome rosette of very black truffles; cover over with half-set jelly, and range them on top of a macedoine salad (No. 2650), dressed with mayonnaise piled into a high dome; have a border of jelly croutons around, and serve tartar sauce (No. 631) separately.