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Mousse-de-Poulet, No. 5

Fill in the centre of the ring with mushrooms and sweetbread dressed with a French dressing.

If the button mushrooms (canned) are used, cut in quarters; if fresh mushrooms are at hand, remove the stems and peel the caps; break into pieces and sauté in a little hot butter; then add hot water or stock and let simmer until tender (fifteen or twenty minutes). Drain and chill before using.