One pound of sweetbreads, five mushrooms, one tablespoonful of flour, one tablespoonful of butter, one-half pint of cream; parboil the sweetbreads as directed, pick them to pieces, rejecting all the fine membranes; chop rather fine; also the mushrooms. Melt the butter; when melted, add the flour, mix until smooth; add the milk, stir constantly until it boils, add the mushrooms and sweetbreads, stir over the steam of the teakettle for five minutes, add one-half teaspoonful of salt, and a dash of white pepper, serve in silver shells or little paper cases.