Rissoles of Sweetbreads.
Boil and blanch three fine sweetbreads. Mince, and add one-third the quantity of fine crumbs. Season with pepper and salt, a little nutmeg, and two beaten eggs. Work and beat smooth; roll into long balls; flour these well. Have ready a little gravy in a saucepan, well-seasoned; add as much drawn butter. When it boils, put in the rissoles, a few at a time, and cook ten minutes. Drain off the gravy; transfer the sweetbreads carefully to a hot dish; pour the gravy upon a beaten egg; heat to thickening, and pour over the rissoles.