Blanch four small heart-sweetbreads as directed, and lard them nicely
from end to end lengthwise, with fat bacon an inch and a half in length,
and breadth in proportion, braise as directed in the last; have ready a
ring of forcemeat (No. 120) made in a round plain mould[7] well
buttered, with a round piece of bread in the centre; lay the forcemeat
round the bread an inch and a half in thickness, place the mould in a
stewpan of boiling water, (but do not let the water get into the
mould), place the stewpan over the fire till the forcemeat is set, then
take it out, detach the bread from the centre and turn out the
forcemeat, which will be a complete ring, place it on the dish, cut each
of the sweetbreads in halves and dress them upon it, the cut part
towards the middle; then have ready blanched half a pound of good rice
as directed (No. 129), put it in a stewpan, with six pats of butter, two
spoonfuls of cream, a little saffron powder, pepper, salt, and sugar;
mix all together and dress in pyramid in the centre, place a fine
(dressed) cockscomb between each half sweetbread, sauce over the rice
with sauce au suprème (No. 57), glaze the sweetbreads and serve.