Paté of Sweetbreads.
Cut good puff-paste into rounds a quarter of an inch thick. Reserve one of these for the bottom of each paté. With a smaller cutter take out the centre of three others and pile upon this, making a deep well over an inch across. Bake quickly, glazing with white of egg when nearly done.
Boil three sweetbreads ten minutes, leave in cold water as long; cut into dice, put into a saucepan with a great spoonful of butter, a little pepper and salt, and a few spoonfuls of boiling water, and stew twenty minutes. Stir, meanwhile, into half a cup of boiling milk a tablespoonful of butter, cut up in as much flour. Add to the sweetbreads with a little minced parsley. Boil up. Fill the patés, and arrange upon a heated dish.