Sweetbreads in Papers

Split some blanched, cold and pressed sweetbreads in two through their thickness; sauté them in butter seasoning with salt and pepper. Chop up one small onion and one shallot, lay them in a saucepan with melted fat pork to fry colorless, adding six ounces of chopped fresh mushrooms; reduce the moisture of these, season, and add six ounces of cooked ham cut in small one-eight inch dice; heat the whole well, then add chopped parsley. Cut heart-shaped pieces from a sheet of paper, nine inches long by five wide; oil and lay them on the table; cover one side with thin slices of fat pork or cooked ham, lay a little of the preparation on top, then a piece of sweetbread, and finish with another layer of the preparation; fold the paper three-quarters around and pour a little Madeira sauce (No. 492) through the opening and finish folding so as to enclose all hermetically; range these "papillotes" in the serving-dish, place it in the oven, basting over carefully with a little sweet oil. They should be browned, but not blackened and swollen to double their original size.