Lard, cook, and dress eight nice sweetbreads as above, then have nicely
cooked nine very fine cockscombs (No. 128), and place one between each
sweetbread; have also the following garniture and sauce: prepare thirty
very small quenelles of fowl (No. 122), poach them in stock, drain on a
cloth, and put them in a stewpan, with six truffles turned to the size
of small marbles, and twelve fine olives (stoned) in another stewpan,
put half a glass of sherry, a bay-leaf, half a teaspoonful of chopped
onions, and a piece of glaze the size of a nut, boil two minutes, then
add a pint of brown sauce (No. 1) and eight spoonfuls of consommé,
reduce to a good thickness, and add the trimmings of some fresh
mushrooms, then pass it through a tammie over the garniture, boil all
together one minute, add a quarter of a teaspoonful of sugar, and pour
the sauce in the middle of the dish, building the garniture in a dome,
and placing the remaining cockscombs on the top, glaze the sweetbreads
lightly and serve.