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Sweetbreads, Lafayette

Finely slice a small carrot, a small onion, one branch celery, one leek, one branch parsley and a branch chervil, and place in a frying pan with half ounce butter. Have six blanched and trimmed heart sweetbreads, lay them one beside another over the vegetables, and season with a teaspoon salt and a half teaspoon white pepper. Set on fire to brown for five minutes. Pour in one gill white wine and let reduce till nearly dry, then pour in two gills demi-glace. Cover breads with sheet buttered paper, then set in oven thirty-five minutes, remove, lift up breads and keep on a plate. Finely chop and keep separately four branches blanched parsley, the whites of two hard-boiled eggs, and three canned sweet red peppers. Then carefully distribute the chopped parsley over one-third the surface of each sweetbread, cover central part with chopped whites of the eggs, and finish by covering the other third of the surface with the chopped sweet peppers. Carefully place sweetbreads on a hot dish, strain sauce through a Chinese strainer into another saucepan, adding one finely chopped truffle, two tablespoons sherry, and lightly mix and boil for five minutes. Pour sauce around the breads, finely slice a small truffle and arrange it around base of the edge of dish and serve.