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Lambs' Sweetbreads in Shells

Boil sixteen lambs' sweetbreads, using care not to overdo them; when cold cut them into dice, and mix with them one-third of their quantity of cooked mushrooms, keeping them covered. Pour a little bechamel sauce into a saucepan allow it to reduce, gradually mixing it with the cooking stock of the lambs' sweetbreads, so as to get half a brown sauce. When it thickens and coats the spoon, put the mushrooms and sweetbreads in with it and remove it from the fire at once. Secure some large table-shells, fill them with the mixture, smoothing it on the top, sprinkle grated breadcrumb over, pour one tablespoonful of warmed butter into each, and bake until browned in a quick oven. Arrange the shells on a fancy paper over a dish, and serve,