Lard the sweetbreads with truffle and salt pork fat; braise them and glaze at the last moment.
Arrange on a suitable dish and surround with small Croquettes of rice and red tongue; thick slices cut from a large poached sausage shape of chicken and cream forcemeat mixed with chopped truffle, and small grooved mushrooms.
Serve separately a Velouté of veal flavoured with mushroom essence.
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