2 or 3 large sweetbreads, or 1 pound.

1/2 can mushrooms.

2 ounces butter - size of an egg.

1 tablespoon flour.

Little minced onion and ham for seasoning.

Juice of 1 lemon.

Cayenne and salt.

Fried shapes of bread for the border.

Take the sweatbreads already cooked and cold, and cut them in large dice.

Make the sauce for them in a deep saucepan, first putting in half the butter, a large teaspoonful of minced onion and a very thin slice of ham, and when these are cooked enough for flavor without browning put in the flour and stir the mixture over the fire until it begins to color. Then add gradually the mushroom liquor and a cupful of the liquor the sweatbreads were boiled in, let it boil up and become thick. Add a pinch of cayenne. Next, melt the other piece of butter in a frying-pan, put in the mushrooms and the cup of sweetbreads and shake them about over the fire until they begin to show color; take it off, squeeze in the juice of the lemon and strain in the thick sauce from the other vessel. Dish them heaped up in the center of a flat platter, or of small dishes for individual orders, and place a border of thin shapes of bread fried in lard around the edge.

Cost of material - sweetbreads 30, mushrooms 15, butter 4, seasonings and croutons 4; 53c for 8 orders or 6 or 7c per plate.