Blanch four throat-sweetbreads, and cut them in slices one size larger
and three times the thickness of a shilling, butter the bottom of a
sauté-pan and put in two tablespoonfuls of chopped eschalots, lay the
pieces of sweetbread over, season with a little salt and pepper, and
place them over a slow fire; when done add a spoonful of chopped
mushrooms, one of chopped parsley, half a pint of brown sauce (No. 1), a
little glaze, half a pint of broth, a little powdered sugar and grated
nutmeg; let simmer altogether ten minutes, moving them round by shaking
the sauté-pan, have six or eight small paper boxes, or cases, fill each
of them three parts full with the above, egg the top with a paste-brush,
sprinkle bread-crumbs over and place them in a warm oven twenty minutes,
pass the salamander over, dress them in pyramid on your dish, and serve
with plenty of fried parsley.