Blanch, lard, and braise three sweetbreads as before, but keep them a
more delicate colour and drain them well upon a cloth; when you take
them from the stewpan have ready a purée of asparagus (No. 102), which
pour into the dish, dress the sweetbreads over and serve.
Larded sweetbreads may be also served with a truffle sauce (No. 51),
Palestine, jardinière, aux concombres, dressed spinach, or endive (see
Nos. 87, 100, 103, 106, and 119.)