| How To Cook: |
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1. Put the knuckle of veal in a large earthenware casserole and cover with cold water.
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2. Bring to the boil, skim thoroughly and add the sliced carrots, celery, onion, herbs and seasoning. Simmer for about ¾ hour.
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3. Then add the chicken or capon and the sweetbread, previously blanched.
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4. Bring to the boil and simmer for ¾ hour or longer according to the size of the bird.
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5. The sweetbread should be removed as soon as tender, drained, cut in large cubes and kept warm till required.
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6. Make a sauce with the butter, flour and hot chicken stock, stirring continuously, and simmer on a very slow fire for about 30 minutes.
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7. Mix the 5 yolks of eggs in a basin with cream, butter, Madeira and a little of the mushroom liquid, seasoning with salt and pepper.
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8. Beat all this thoroughly and add to the sauce, and keep on beating till the sauce comes to the boil.
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9. Strain it, put it in a clean saucepan and add the mushrooms and sweetbread.
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10. Put the chicken or capon on a hot dish, pour the sauce over it and garnish with the mushrooms and sweetbread.
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