Procedure

1. Parboil, cool and cut into cubes sufficient sweetbread to make one and a half cups.
2. Have ready also half a cup of mushrooms, cooked and quartered.
3. Heat a cup of cream in the blazer over hot water.
4. Add the sweetbread and mushrooms.
5. Beat the yolks of three eggs, add a quarter of a teaspoon of salt, a few grains of cayenne and half a cup of sherry wine.
6. Stir this gradually into the cream mixture and continue stirring until slightly thickened, then serve at once on toast or puff paste points.

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