Procedure

1. After the sweetbreads have been parboiled and blanched, let them cool and drain.
2. Cut them in small pieces, and put them in a saucepan, with a cup of rich white stock to 2 good-sized sweetbreads; add a tablespoon of butter, the juice of a lemon, a small piece of mace, a bit of grated nutmeg, a dash of paprika, 2 or 3 cloves, and salt to taste.
3. Let the sweetbreads simmer in this until tender, then lift them out and strain the sauce.
4. Beat the yolks of 2 eggs with 1/4 of a cup of rich cream.
5. Add these slowly to the hot sauce, stirring briskly until it is rich and creamy, but do not let it boil.
6. Add a half glassful of sherry or madeira wine; return the sweetbreads to the sauce, and let them get thoroughly hot.
7. Have ready patty shells or vol-au-vents of any size desired; fill with the sweetbreads and sauce, and serve at once.
8. Stewed mushrooms and French fried potatoes, or asparagus tips, are nice served with these.

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