Take three good sweetbreads, blanch as directed, then lard them (with
very thin strips of fat bacon an inch and a half in length) from top to
bottom an inch and a half in width, and again from one side to the other
to form a cross; have thirty-six pieces of truffles cut in the shape of
cloves, but much thicker and rather longer, (twelve for each
sweetbread), make a hole with a larding-needle in the centre of the
cross in which place a piece of the truffle, proceeding in like manner
in the centre of the bacon at equal distances apart, cover the bottom of
a flat stewpan with fat bacon, lay the sweetbreads upon it, cover the
bottom of the stewpan about the depth of two inches with stock, place it
over the fire till the stock boils, put it in the oven about half an
hour will be sufficient to cook them, (but that depends upon their size
and the heat of the oven,) try them with a larding-needle, if quite
tender through they are done; but if soft in the middle and toughish
leave them a little longer, glaze them lightly and salamander a nice
gold colour, drain them on a cloth and have ready the following sauce:
blanch one ounce of riband macaroni in water till tender, dry, and put
it in a stewpan, with ten spoonfuls of brown sauce (No. 1), and two of
tomata sauce (No. 37), with a piece of glaze, reduce till rather thick,
then add twenty heads of mushrooms and two tablespoonfuls of grated
Parmesan cheese; season with a little sugar and cayenne, pour the sauce
in your dish, dress the sweetbreads over and serve very hot.