Boil the sweetbreads, leave until cold, then cut them into slices. Melt a small quantity of butter in a flat stewpan, put in the slices of sweetbreads, sprinkle over a little pepper and salt, and fry them on both sides, add one-half pound of truffles cut in small pieces and a little white wine. Place the lid on the stewpan, cook the contents till the moisture has reduced to a glaze, then pour in a little brown sauce and put the mixture into a bain-marie. Butter a border mould, fill it with veal quenelle forcemeat, and poach it in a bain-marie. When firm turn the forcemeat out of the mould on to a hot dish, put a garnishing in the center, and serve.

Sweetbreads In Cases

Boil the sweetbreads, then drain and cut them into small pieces, place them in some cream sauce, and season it with pepper and salt. Fill some paper cases with the above mixture, cover them with breadcrumbs, put one tablespoonful of warmed butter in each, and place them in the oven. When the mixture is nicely browned on the top, remove the cases from the oven, arrange them on a folded napkin laid on a dish, and serve.

Sweetbreads In Shells

Cut four blanched sweetbreads into small slices, and stew them in a saucepan with one-half ounce of butter, one-half wineglassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for ten minutes, and then add one gill of veloute sauce, six minced mushrooms and two truffles, also finely chopped. Season with one-half tablespoonful of salt, one teaspoonful of pepper, and one-half teaspoonful of grated nutmeg, and finish by adding two tablespoonfuls of cream or one-half ounce of butter. Fill eight table shells with this, sprinkle them with sifted breadcrumbs, pour over a few drops of clarified butter, and place them in the oven to brown slightly for six minutes longer. Serve on a hot dish with an ornamental paper over, and garnish with fried parsley.