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Sweetbreads and Mushrooms in Fontage Cups

2 cups cooked sweetbreads ½ cup mushrooms 1 tablespoon oil tablespoon vinegar 2 tablespoons butter 3 tablespoons flour ½ cup cream salt, pepper, cayenne Melt butter; add flour, seasonings and cream; cook five minutes. Cover sweetbreads and mushrooms with oil and vinegar, and let stand twenty minutes, drain, add to sauce, reheat, and serve in fontage cups.