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Sweetbreads, Root

Have six heart blanched sweetbreads ready. Cut a medium truffle into one-fifth-inch square strips the length of the truffle, then with the aid of a larding needle evenly insert the strips of truffles through the breads. Finely slice half a sound carrot, half an onion, one branch each celery and parsley, half ounce larding pork and one bay leaf, and place in a small frying pan with half ounce good butter; arrange the breads on top and season with a half teaspoon salt and three saltspoons white pepper. Set the pan on the fire for ten minutes, moisten with a half gill white, wine, two gills demi-glace and two tablespoons port wine; boil for five minutes, then set in the oven for thirty minutes, remove and keep hot.

Prepare a puree of chestnuts. Dress the puree on a crown-shaped, hot, large oval dish, then neatly arrange the sweetbreads in the centre and also keep warm. Finely mince six peeled and well-cleaned fresh mushrooms, place in a frying pan with a tablespoon melted butter and fry for six minutes, tossing them occasionally. Skim the fat from the gravy of the sweetbreads, then strain the sauce through a strainer into the mushroom pan, mix a little, boil for five minutes, then pour over the breads and serve.