Trim and braise a neck of lamb as above, have twelve lambs’ sweetbreads,
six hearts, and six throats, blanch them, lard the six heart-breads, and
dress them as (No. 674), cut the six throat-breads in slices and put
them in a stewpan, with half an ounce of butter, three chopped
eschalots, a little pepper, salt, and the juice of a lemon; let them
simmer ten minutes, then add a quart of white sauce (No. 7), twenty
tablespoonfuls of white stock, and a small bunch of parsley, simmer
twenty minutes, take out the parsley, add twelve fine cockscombs ready
dressed, (see No. 128), and finish with a liaison of two yolks of eggs
mixed with a gill of cream; do not let it boil after the liaison is in,
pour the sauce on your dish, lay the neck upon it, glaze the larded
sweetbreads, dress them round the neck and serve; keep the neck as white
as possible.