Cut four blanched sweetbreads (No. 601) into small slices, and stew them in a saucepan with half an ounce of good butter, half a glassful of white wine, and three table-spoonfuls of mushroom liquor. Reduce them for ten minutes, then add a gill of veloute sauce (No. 152), six minced mushrooms, and two truffles cut the same. Season with half a tablespoonful of salt, a scant teaspoon-ful of pepper, and half a teaspoonful of nutmeg, and finish by adding two tablespoonfuls of good cream, or half an ounce of good butter. Fill six silver table-shells with this ; sprinkle them with fresh bread-crumbs ; pour a few drops of clarified butter over them, and put them in the baking oven. Brown slightly for six minutes longer, and serve on a hot dish with a folded napkin.

622. Coquilles Of Sweetbreads A La Cardinal

The same as for No. 621, but instead of truffles use one ounce of smoked beef-tongue, and the same quantity of tomato sauce (No. 205), instead of the cream.