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Sweetbreads, Monroe

Soak six fine, even-sized heart sweetbreads in cold water for two hours, remove, plunge in boiling water for five minutes, drain and neatly trim all around. Finely slice a small carrot and onion, a branch celery, two ounces larding pork, and place in a sautoire just large enough to hold them, with breads on top. Season with light teaspoon salt and half teaspoon pepper, baste with a little melted butter, place on fire and brown for five minutes. Pour in a half gill white wine and one and a half gills broth. Cover breads with a buttered paper, and as soon as they come to a boil set in oven for forty-five minutes, frequently basting meanwhile. Remove, lift up breads, place on a hot dish and keep hot. Skim fat from surface of gravy, then strain it through cheese-cloth into a small saucepan; add a pint drained, freshly soaked, fresh peas or canned green peas, mix well and cook for ten minutes. Knead on a plate a half ounce butter with a tablespoon flour, add it little by little to peas, carefully mixing while adding. Evenly divide peas in six individual cocotte dishes and arrange breads on top. Evenly distribute Bearnaise sauce over breads, arrange a thin slice truffle over each and serve.