Prepare and dress the noix as before, have likewise ten lambs’
sweetbreads larded and dressed (see No. 746), also ten plovers’ eggs,
which peel and warm in white stock, make a thin border of mashed
potatoes round your dish, and dress the sweetbreads and plovers’ eggs
alternately upon it; place the noix in the centre, place a ring of
truffles upon each plover’s egg, and have ready the following sauce:
pass the gravy from the noix and sweetbreads through a sieve into a
stewpan, set it on the fire, skim off all the fat, add a quart of brown
sauce (No. 1) and a pint of consommé (No. 134), reduce it quickly over
the fire, keeping it stirred with a wooden spoon, and when reduced to a
thinnish glaze take it off the fire, add a little sugar, and two pats of
butter; glaze the sweetbreads and noix, sauce round and serve
immediately.