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Sweetbread Cutlets, Sauce Perigueux

Soak six sweetbreads in cold water two hours. Remove and plunge in boiling water five minutes. Drain, then trim all around, place in a saucepan with a sliced carrot, one small sliced onion cut in small pieces, half ounce lard, half gill white wine and one pint broth. Season with a light teaspoon salt, cover pan, slowly boil twenty minutes. Lift up breads with a skimmer, cut into quarter-inch-square pieces and keep on a plate till required. Mix in a saucepan one and a half ounces butter with two ounces flour. Skim fat from surface of sweetbread broth, then strain through a Chinese strainer into the roux, mix well and let reduce to half the quantity, frequently mixing meanwhile; add six finely chopped canned mushrooms, half teaspoon chopped truffles, one saltspoon cayenne, half saltspoon grated nutmeg, two tablespoons sherry, three tablespoons cream and two egg yolks. Sharply mix with whisk while cooking two minutes. Add the breads, gently mix, cook two minutes, transfer to a dish and let cool off. Roll out the force on a lightly floured table to six nice cutlet forms, dip in beaten egg, then roll in bread crumbs; arrange in a frying basket, plunge in boiling fat and fry eight minutes. Remove, drain on a cloth, dress on a dish, one overlapping another, crown like. Pour a sauce perigueux around them, adjust a fancy frill at the end of each cutlet and serve