618 | Sweetbreads Braised à la Pompadour.
—Braise the sweetbreads exactly as for No. 602. Serve with half a pint of hot Béarnaise sauce (No. 166), two truffles cut in small square pieces; arrange six artichoke-bottoms on the sauce, place a sweetbread on each artichoke, with a thin slice of truffle on top of each, and serve.