Sweetbreads a la Villeroi

Parboil the sweetbreads for ten minutes, with a little salt in the water, and when done and cooled, cut them in slices a quarter of an inch thick; trim these neatly without waste; dip each with a fork in some stiffly-reduced Allemande sauce, No. 17, and place them in rows on a baking-sheet upon rough ice to become firmly set; they must now be egged, crumbed, placed in order in a frying-basket, fried in hot lard, of a light-brown colour, dished up in a circular row, the centre garnished with any kind of dressed vegetable, some thin sauce poured round the base; then send to table.