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Sweetbreads Braise, Potter

Soak six heart sweetbreads in cold water for two hours, remove and plunge them in two quarts boiling water with teaspoon salt for five minutes, lift them up and neatly trim them, then place them in six individual egg-cocotte dishes. Pour over each a light tablespoon sherry and a tablespoon demi-glace, evenly season with a teaspoon salt and three saltspoons pepper, lay the cocottes in tin and set in oven for fifteen minutes, carefully turning once in a while, then bring them to the oven door. Place in a bowl half a very finely chopped onion, two chopped shallots, three thoroughly cleaned fresh mushrooms, also finely chopped, an ounce butter, briskly stir and spread the preparation over the six breads, reset in the oven for fifteen minutes longer, turning and basting them quite frequently during that time, remove, sprinkle a little chopped truffle over and send them to the table.