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Sweetbreads Braise, Czarina

Blanch six heart sweetbreads. Neatly trim them all round. Cut two ounces lean raw ham into thin strips one inch long; then with the aid of a larding needle carefully lard the top of the breads. Finely slice one small carrot, one small white onion, two branches celery, two branches parsley and one ounce larding pork. Place these articles in a sautoire with half ounce butter; lay the breads on top, sprinkle over a teaspoon salt and half teaspoon pepper. Set the pan on the fire and nicely fry for six minutes. Pour in one gill white wine, then let reduce to almost a glaze. Pour in two gills hot broth. Cover the breads with a buttered paper, then set in the oven for thirty-five minutes. Remove, lift up the breads with a fork, lay on a baking dish, one beside another. Skim the fat from the surface of gravy. Heat in a small saucepan a tablespoon fresh butter, add six finely sliced, freshly peeled mushrooms and fry for five minutes, then mix in one ounce flour, pour in half gill cream and strain in the gravy of the sweetbreads; briskly mix until it comes to a boil; then add one egg yolk, sharply mix for one minute. Pour the sauce over the breads. Sprinkle a tablespoon grated Parmesan cheese over the breads. Set the dish in the oven to bake for ten minutes, or till a good golden colour. Remove and serve.