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Sweetbreads, Schwerin

Blanch and pare six heart sweetbreads. Finely slice a medium carrot, an onion, ounce salt pork and two branches parsley, place in a sautoire with a tablespoon melted butter and lay sweetbreads on top. Season with a teaspoon salt and half teaspoon pepper, set on the range and cook for five minutes. Moisten with a gill white wine, two gills broth, cover with a buttered paper, briskly boil for ten minutes, then set them in oven for twenty minutes. Bring to oven door, pour in two tablespoons sherry, baste well with gravy and reset in oven without paper for ten minutes more, remove, lift up and place in a cocotte dish.

Mix in a small saucepan half an ounce each butter and flour, strain sweetbreads gravy through cheesecloth in, skim fat off surface, sharply mix until it comes to a boil, add a small truffle cut in small squares, lightly mix and cook on fire for five minutes. Mix on a plate an egg yolk with a half gill cream and add to sauce, sharply mixing while adding, pour sauce over breads, set in oven for ten minutes, remove and serve.