Blanch three throat-sweetbreads twenty minutes, cut them in slices the
size and double the thickness of half-crown-pieces, cut also into thin
slices six good-sized truffles, then put a tablespoonful of chopped
eschalots in a convenient-sized stewpan, with a small piece of butter,
pass them a few minutes over a sharp fire, keeping them quite white, add
a pint of white sauce (No. 7), reduce three minutes, then add the
sweetbread and truffles, season with a little salt and sugar, simmer
gently five minutes, finish with a liaison of one yolk of egg mixed with
half a gill of cream, pour it out in your dish and garnish with eight
large triangular croutons of bread (in the form of a star) fried in
butter, which glaze and serve.