Soak the sweetbreads in water for a couple of hours to extract all the blood; parboil them for five minutes just to set them firm, and. after being cooled in water, trim and lard them closely; place them in a deep sautapan on a thin bed of sliced carrot, onion, celery; moisten with just enough stock to reach up to the commencement of the larding, push them in a rather sharp oven to braize for about twenty-minutes, basting them frequently with their own liquor; and when done, salamandered, and glazed, dish them up against a pile of four quenelles, placed in an angular form by forming the angle with three, and placing the fourth in their centre; garnish round the sweetbreads with Toulouse ragout, No. 125, and serve.