Procure ten lambs’ heart-sweetbreads, if not very white lay them in
lukewarm water to disgorge, put them in a stewpan of boiling water to
blanch, two minutes will be sufficient; throw them into a basin of cold
water, and when cold, lard very neatly with very thin strips of bacon,
when larded cover the bottom of the stewpan with thin slices of fat
bacon, two onions sliced, and a little parsley, thyme, and bay-leaves,
lay the sweetbreads over, and put in sufficient broth to come up to
their sides, set them in a sharp oven for about twenty minutes, glaze
and salamander very lightly; then have ready prepared a border of
forcemeat as directed for ris de veau à la Turque (No. 673), which place
in the centre of your dish, dress the sweetbreads upon it, then have a
pint of young peas nicely boiled, put them in a stewpan with three pats
of butter and a teaspoonful of sugar, pass over the fire five minutes,
and finish with a liaison of half the yolk of an egg mixed with a
tablespoonful of cream, place them in the centre, glaze the sweetbreads
lightly and serve.