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Sweetbreads in Pepper Cases

1 cup cooked sweetbreads

½ cup brown or white stock

6 peppers

(preferably chicken)

2 tablespoons butter

2 tablespoons cream

2 tablespoons flour

½ cup button mushrooms

Crums

Worcestershire sauce

Salt, pepper and paprika

Prepare the sweetbreads. Melt fat, add flour, salt and pepper. Mix smooth, add stock and cream. Cook until thick. Stir in the sweetbreads and mushrooms cut into small pieces and the seasoning. Fill prepared peppers, cover with buttered crums and bake. Mushroom sauce may be poured around the peppers.