Required : A pair of sweetbreads. Two mushrooms. A little stock. Half an ounce of butter. Quarter of an ounce of flour. One gill of milk. Salt, pepper, and lemon-juice. The yolk of one egg. (Sufficient for four.)

Put the sweetbreads in a saucepan of cold water on the fire, and bring them to the boil, then let them cook gently for about ten minutes. Let them get cold, then cut them up into neat dice.

Cook the mushrooms until tender in a little stock, then cut also into neat dice. Melt the butter in a saucepan, stir in the flour smoothly, then add the milk, and stir it over the fire until it boils. Then add salt, pepper, and lemon-juice to taste. Next, beat up the yolk and add it.

Put in the sweetbreads and mushroom, and let all simmer gently for a few minutes, until the mixture is hot through. Turn it into china or paper ramaquin cases. Sprinkle a little chopped parsley or truffle on each, and serve.

Cost, about 2s. 4d.