One pint sweetbreads (picked apart), one egg, one-half pint of cream or milk, one rounding tablespoonful of butter, two rounding tablespoonfuls of flour, one level tablespoonful of finely chopped parsley, a slight grating of nutmeg.

Blanch the sweetbreads, then cover with boiling water to which add a level teaspoonful of salt and same of lemon juice to a quart of water, add half a bay leaf, a slice of onion and a small piece of celery, or a little celery salt. Simmer gently for twenty minutes. Remove from the water and cover with cold water. When cold pick apart and measure, rejecting as much of the membrane as possible. Melt the butter in a saucepan, add the flour; mix well, add the milk or cream, stir until it bubbles. Add all the seasonings and the yolk of egg; cook just a moment longer and pour over the sweetbread. Mix well and turn out to cool. When very cold mould as desired, roll in fine bread crumbs, cover with egg (to which has been added a tablespoonful of hot water to each egg), roll in coarser bread crumbs. Fry two at a time in a frying basket in sufficient very hot fat to completely cover, drain on soft paper and serve with cream sauce with mushrooms.