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Sweetbread Cromeskies

Boil an udder of veal in a stockpot, and when done leave it until cool, then trim and cut into thin slices the whole length of the piece. Blanch some throat sweetbreads, trim and cut them into small square pieces; cut an equal quantity of mushrooms in the same way and stir them together in some stiffly-reduced allemande sauce. When cold, place portions of the sweetbread mixture on slices of udder, wrap the udder round them and roll them into the shape of corks. Dip the crome-skies into frying-batter and fry them in a deep pan in plenty of fat until they are crisp and lightly browned. Drain the cromeskies, place them on a hot dish, garnish them nicely all round with fried parsley and serve.