Lard the sweetbreads with strips of salt pork fat and truffle. Braise them brown but only half cook.
Place them in a shallow earthenware cocotte and surround with a proportionate garnish of carrots and turnips cut crescent shape, rings of small onions and some celery cut Paysanne fashion, all lightly stewed in butter. Add
Cover the dish with its lid and complete the cooking in a moderate oven.
When ready, remove any fat and serve as it is in the cocotte.
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