Sweetbreads cut small in very stiff sauce rolled up in pie-paste and fried.

Boil and then cut small 4 or 5 sweetbreads. Take 1/2 cup of minced onion and the same of mushrooms and 1/2 cup butter and stir them over the fire, then put in 1/2 cup sifted flour and when that is heated through, add a cup of broth or mushroom liquor from the can gradually, stirring it up to a very thick sauce. Season with salt, pepper and nutmeg and then mix in the sweetbreads. Let the mixture become cold. There will be a-bout 32 ounces, making 32 rissoles. Add a slice of truffle to each one. Roll out good pie paste as thin as card board, cut squares the length of a finger place the sweetbread mixture in the middle, roll up with the ends doubled in and touch the edge with a little beaten egg to make it stick. Drop into a kettle of lard moderately hot and fry light-colored. Serve a good sauce in the dish, or green peas in sauce by way of garnish to the rissole.