2 pair sweetbreads 12 lardoons salt pork 4 tablespoons butter 1 cup veal broth

1/2 cup celery, onion and carrot, chopped 6 mushroom caps 1/2 cup thick cream Salt and paprika

1 pint cooked peas

Let the sweetbreads stand an hour or longer in cold water, changing the water several times and removing unedible portions; drain, cover with boiling water, and let simmer ten minutes; let chill in cold water; then draw into the best side of each lardoons of fat salt pork. Melt the butter in a frying pan and in this brown the sweetbreads; set in the casserole; add veal broth (highly seasoned with half a cup of cut celery, onion and carrot, tied in a muslin for removal) to half cover the sweetbreads; cover with lid and let simmer in the oven nearly an hour. Saute mushroom caps in butter and add these to the casserole; let cook fifteen minutes, when the broth should be well reduced; add cream, salt and paprika to season and hot cooked peas, letting the peas settle to the bottom of the dish and drawing the sweetbreads and mushrooms above them.