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Sweetbreads in Shells

Cut four blanched sweetbreads into small slices, and stew them in a saucepan with one-half ounce of butter, one-half wineglassful of white wine, and three tablespoonfuls of mushroom liquor. Cook for ten minutes, and then add one gill of veloute sauce, six minced mushrooms and two truffles, also finely chopped. Season with one-half tablespoonful of salt, one teaspoonful of pepper, and one-half teaspoonful of grated nutmeg, and finish by adding two tablespoonfuls of cream or one-half ounce of butter. Fill eight table shells with this, sprinkle them with sifted breadcrumbs, pour over a few drops of clarified butter, and place them in the oven to brown slightly for six minutes longer. Serve on a hot dish with an ornamental paper over, and garnish with fried parsley.