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Sweetbreads en Casserole

Clean two pairs of sweetbreads. Cook in boiling, salted, acidulated water fifteen minutes, then plunge into cold water, after which break or cut into pieces.

Melt three tablespoons of butter in an omelet pan, add one-quarter cup of onion, one-quarter cup of carrot cut fine, cook three minutes, then add the sweetbreads.

When nicely browned put into the casserole, add a bit of bay leaf, two cups of white stock, salt and pepper to taste, cover and cook slowly for half an hour.

Shape a dozen potato balls with a French vegetable cutter, fry in two tablespoons of butter, add the caps of a dozen fresh peeled mushrooms and combine with the contents of the casserole, adding more stock if necessary. Cook fifteen minutes, then remove the cover to brown the sweetbreads. Re-cover and serve in the casserole.