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Sweetbreads in Cases

2 pairs sweetbreads 1 can mushrooms 1 cup cream 1/2 cup milk 1 tablespoon butter 1/2 tablespoon Gold Medal flour 1/4 teaspoon salt Few grains cayenne Parboil sweetbreads and remove membranes; separate sweetbreads into small pieces. Trim mushrooms and cut each into four pieces. Melt butter, add flour and seasoning, cook together; add scalded milk and cream slowly, cook together until smooth. To this add the sweetbreads and mushrooms and cook for five minutes. Serve in patty shells or timbales.