Well wash, blanch, and rinse a couple of good sweetbreads, then place them between two plates and press them till perfectly cold, when they are larded neatly, trimming the lardoons nicely. Wrap the sweetbreads in a well battered sheet of paper, and place them in a stew-pan with l½oz. of butter, a blade or two of celery, a carrot, an onion, and a bunch of herbs; fry this all lightly for fifteen minutes, then pour in a gill of good stock and let it all cook in the oven for an hour, adding more stock as that in the pan evaporates. When cooked, brush the breads over lightly with warm glaze and set them in the oven again to crisp the lardoons; then dish on fried croutons, and serve with the following sauce round it. For this sauce, put into a pan two wineglassfuls of sherry, a dust of cayenne, three fresh and well washed mushrooms, and the essence from a bottle of truffles, if handy; let this all boil into half, when you add to it three-quarters of a pint of rich Espagnole sauce and the strained liquor from the sweetbreads well cleared from fat.

Let this all boil together and then use.