Animelle all'Italiana (Sweetbread)

Preparation:

• Blanch as many sweetbreads as you require, cut them into quarters and saute them in butter with a small onion cut up, salt, and a bunch of fresh herbs of your choice. 
  
• Pour over them two cups of white sauce and cook gently for twenty minutes; take out the sweetbreads and put them in a stewpan.
  
• Reduce the sauce, and add to it a mixture made of the yolks of four eggs, two ounces of butter and a teaspoon of glaze; pass it through a sieve, pour it over the sweetbreads, and keep them warm in a bain-marie.
  
• Have ready a  Risotto all'Italiana, and put it into a border mould (but first decorate the inside of the mould with slices of truffle), put it in a moderate oven, and when it is warm turn it out on a dish.
  
• Place the sweetbreads on the risotto and fill in the centre with quenelles of chicken and Espagnole sauce.