Blanch the sweetbread and press till cool, then place a piece of fat bacon over and under it, and wrap it in buttered paper; put it in a stewpan with one ounce of butter, a little celery, one carrot, one onion, a bunch of herbs, and fry lightly for about fifteen minutes, then add a quarter of a pint of good stock and braise it in the oven for about an hour, adding more stock when required. When done, take up the sweetbread, cut it in slices, brush these over with a little warm glaze and sprinkle them with grated Parmesan cheese. Place them in a sauté pan with about four tablespoonfuls of rich stock or thin glaze, and put them in the oven to brown and crisp for about eight minutes. Dish en couronne on a croûton of fried bread, with thin slices of crisped bacon between each slice of sweetbread, and fill up the centre with halves of cooked artichoke bottoms, and green sauce round the base. Serve very hot. The green sauce is made by adding a dessertspoonful of parsley as prepared for parsley sauce, and a little apple-green colouring, to a pint of Veloute sauce. The slices of sweetbread should be cut acrosswise and about a quarter of an inch thick.