COQUILLES OF SWEETBREADS
Parboil one pair of sweetbreads. Trim and put them under a light weight to cool. When they are cold and firm cut them into dice. Sauté them in a tablespoonful of butter for a few minutes, then add a cupful of button mushrooms cut in quarters, a tablespoonful of white wine or of lemon juice, a dash of pepper, a saltspoonful of salt, and cook them until tender, then add a white sauce as given below, and turn over the mixture until it is creamy. Fill shells with the mixture, cover the tops with white bread crumbs wet with melted butter, and place them in the oven to brown.
NO. 53. COQUILLES OF SWEETBREADS.
Chicken, turkey, or veal can be used instead of sweetbreads in the same way.
Sauce: Put a tablespoonful of butter in a saucepan; when it bubbles, add a tablespoonful of flour. Cook the flour a few minutes, but do not let it brown. Remove it from the fire and add, while stirring all the time, a half cupful of stock, chicken stock preferred, a dash of nutmeg and of pepper, and a saltspoonful of salt. Put the saucepan on the fire again and stir until the sauce has thickened, then add two tablespoonfuls of cream.
Any pretty bivalve shell of suitable size may be used for holding this or other creamed mixtures. The illustration shows pecten and cardium shells.