Wash and boil two sweetbreads for twenty or twenty-five minutes, drain and leave them until cold. Cut the sweetbreads into slices and then into small squares. Fry a chopped onion in a saucepan with a little butter, then put in one-fourth pound of ham and the same quantity of raw mushrooms, all cut into small pieces. Fry the above mixture until the moisture has evaporated, put in the pieces of sweetbread, season them with salt and pepper, then stir them over the fire for a minute or two. Pour in one-half teacupful of half reduced bechamel sauce, remove it from the fire and leave until cool. Roll one pound of puff paste out onto a floured board to a thin square, divide the sweetbread mixture into small equal quantities, put them on the paste a little apart from each other, dampen the paste with a paste brush dipped in water, fold the edges over the sweetbread mixture, pressing them down with the fingers, then cut the rissoles with a plain half-moon-shaped tin cutter. Arrange the rissoles on a baking tin, brush them over with beaten egg, sprinkle with crushed vermicelli and bake. When cooked pile the rissoles on a folded napkin spread over a plate, and serve.

Scalloped Sweetbreads, Richelieu

Take four blanched sweetbreads, cut them into slices and stew them in a saucepan with one ounce of butter and one-half of a wineglassful of white wine. Season with one tablespoonful of salt, one teaspoonful of pepper and a small quantity of grated nutmeg. Cook for six minutes, moistening with one gill of thick white sauce, and add two sliced truffles and four sliced mushrooms. Fill six scallop shells with the preparation, sprinkle the tops over with breadcrumbs, pour over all a few drops of clarified butter and brown slightly in the oven for about five minutes. Serve on a dish with a folded napkin.

Stewed Sweetbreads, Catalane

Cut into slices four blanched sweetbreads, put them in a sautepan with one-half gill of sweet oil, one tablespoonful of salt, one teaspoonful of pepper, two chopped shallots and half of a slice of green pepper. Cook to a golden color for about six minutes and add two peeled tomatoes cut into pieces, one gill of Spanish sauce and a crushed clove of garlic. Cook for ten minutes longer, arrange the sweetbreads on a hot dish, and serve without delay.