Soak six large heart sweetbreads in cold water for two hours, drain, plunge in a quart boiling water with a teaspoon salt, boil for five minutes, drain on sieve, neatly trim all around and lard surface with a few strips of larding pork. Finely slice an ounce salt pork, a carrot, small onion, six fresh mushrooms, and place in a sautoire with a branch parsley and bay leaf. Lay breads on top, season with a teaspoon salt, lightly baste with butter and cook on fire for five minutes. Pour in one and a half gills white wine, let briskly reduce to almost a glaze, pour in one and a half gills broth (No. 701), cover breasts with a sheet buttered paper, set in oven for twenty minutes, remove and keep hot.

Boil three ounces Italian rice in a pint broth with teaspoon salt for thirty-five minutes and drain on sieve. Place rice in a small saucepan with two truffles cut in small squares, two tablespoons pate de foie gras, four tablespoons sweetbreads gravy, an ounce grated Parmesan cheese and two egg yolks; season with two saltspoons salt, a saltspoon cayenne, and gently mix on fire while heating for five minutes. Arrange rice crown-like on a large hot dish and place sweetbreads in centre. Mix in small saucepan a tablespoon each good butter and flour. Skim fat off sweetbreads gravy, strain through cheesecloth into pan and add a gill cream and saltspoon cayenne. Mix well until it comes to a boil, let reduce for five minutes, add an egg yolk and sharply mix while heating for one minute. Pour sauce over sweetbreads in centre of rice, set in oven for ten minutes, remove and serve.