Blanch sweetbreads and braise as in above recipes. Cook asparagus spears. Drain and butter, ready to reheat and serve. Slice sweetbreads when done. Flour, then sauté them in butter. Strain braising liquids. Add reduced Madeira, Cognac, and 2 minced truffles, and color the sauce. Sauté slices of pâté de foie gras. Put sweetbread slices around hot buttered asparagus spears. Top sweetbread slices with sautéed pâté and glaze with sauce. Extra sauce is served separately.
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