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Sweetbreads Au Gratin

Blanch and trim six sweethreads, then cut crosswise into quarter-inch pieces. Heat one tablespoon melted butter in a frying pan, add the sweetbreads and briskly fry for two minutes on each side. Remove and keep on a plate until required. Finely chop six ounces raw, lean, veal, place in a mortar and pound to a fine pulp, then add three egg yolks, thoroughly pound again and rub through a wire sieve into a bowl. Season with a teaspoon salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg, then gradually pour in one and a half gills cream, sharply mixing while adding it. Place three-quarters of the force in a pastry bag, then press in around baking dish to crown-shape forms one inch high, arrange sweetbread pieces on top, one overlapping another and season with two saltspoons salt and one saltspoon pepper. Spread balance of force over sweetbreads, pour a light gill sherry around and in the centre of the crown. Set in moderate oven to bake for twenty-five minutes, frequently basting with the sherry meanwhile. Pour two gills demi-glace in a saucepan, let reduce to half the quantity, then pour over the breads and reset in the oven for five minutes longer. Remove, baste with the sauce and serve.