One large pair of sweetbreads, parboiled, blanched, and sliced ; half a pint of boiled asparagus tips; one gill of asparagus liquor; half a pint of cream ; one tablespoonful of butter; one table-spoonful of flour ; yolks of two eggs; one teaspoonful of salt; saltspoonful of white pepper.

Make a roux of the butter and flour over hot water, stir in the cream and asparagus-liquor and when these are a smooth sauce, add the sweetbreads and asparagus. Put in cautiously, drop by drop, the beaten yolks of the eggs, cook three minutes, season and serve.