Lard six small sweetbreads as directed for the entrée (No. 671), which
braise, keeping them a very light colour, when cold have some very white
aspic (No. 1360), and six small plain round moulds; cover the bottoms of
the moulds a quarter of an inch deep with aspic, when partly set garnish
round with rows of stoned olives and pickled mushrooms, or pieces of
beetroot, boiled carrots, turnips, &c., according to fancy, and make a
star or rosette of whites or hard-boiled eggs in the centre, cover with
a little more of the aspic and when set firm place in the sweetbreads
(topsy-turvy) and fill up with aspic, have some rice well boiled and
dry, (see No. 129), put it in a stewpan, with six pats of butter and
some pepper and salt, when the butter is melted mix well together and
place it to get cold on the ice, dress it in pyramid in the centre of a
flanc dish, dip the moulds in warm water, and turn them out in an oval
circle round the rice, placing a fine cabbage lettuce upon the top.