Attereaux of Sweetbreads a la Moderne

It requires for the preparation of these attereaux, some cylindrical shaped tin molds, each one being two and a quarter inches deep, the bottom one and a quarter inches, having a perforated hole to pass the skewer through; the top of the mold must measure an inch in diameter. Cut some cold sweetbreads into slices, three-sixteenths of an inch thick, and from these remove, with a round cutter, pieces one inch in diameter. Have also rounds of truffles, and the same of tongue, seven-eighths of an inch across, and an eighth of an inch thick. Mix all these together in a vessel with a few spoonfuls of cooked fine herbs, thickening with a little meat glaze (No. 402); let get cold, then run them on to small silver skewers, alternating the truffles with tongue and sweetbreads; lay the molds on a large piece of buttered bread-crumbs (Fig. 490), set the skewers into the molds, and let them penetrate through the holes into the bread to keep them upright, and fill the empty space in the cases with a Villeroi sauce (No. 560); set them aside on the ice to get perfectly cold; unmold by dipping them into hot water; bread-crumb the attereaux, dip them in beaten eggs and bread-crumbs, and fry them a fine color in hot frying fat; drain on a cloth, and dress on a folded napkin.