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Sweetbreads in Jelly

Parboil a pair of sweetbreads. Take up and press between plates until firm and cold. Cut them in small cutlets. Have some aspic jelly melted slightly; dip each cutlet in it. Chop some of the jelly into pieces, arrange in a circle, lay the cutlets on this, fill the center with chopped celery, pour mayonnaise around the dish and garnish with little squares of aspic. Serve very cold.