Cut one pound of sweetbreads into slices; season and conk with some butter in a sautoir, turning them over when done on one side; drain, let get cold under a weight, then cut up into small quarter-inch dice pieces; lay them in a tureen with half a pound of cooked mushrooms cut the same size, and a quarter of a pound of unsmoked beef tongue cut in three-sixteenths inch dice; mix this salpicon with some allemande sauce (No. 407), bring to a boil, stir well with a reducing spatula and set it away to cool in a dish; when cold shape it into cutlets, dip them in beaten eggs, then in bread-crumbs and fry; then dress in a circle, garnish with favor frills (No. 10; and pour a financiere sauce (No. 464) into the bottom of the dish.

(2272). Sweetbread Cutlets A La Talleyrand (Cotelettes De Ris De Veau A La Talleyrand)

Braise some unlarded sweetbreads and set under a weight to get cold: cut one pound of these into quarter-inch dice-shaped pieces with the same quantity of artichoke bottoms, and mushrooms cut the same, and four ounces of truffles cut in three-sixteenths inch dice and mingled with a bechamel sauce (No. 409) thickened with egg-yolks and fine butter. After this preparation is cold divide it into equal parts 'and shape them as cutlets; dip in egg and bread-crumbs, fry to a fine color; dress in a circle, garnish with favor frills (No. 10), pouring a cream of soubise sauce (No. 548) in the center.