Shells of Chicken or Sweetbreads

Have either some silver or china shells (Fig.438) or else some scallop shells; butter and dredge over with bread-crumbs; mince some braised white meat of chicken or else sweetbreads with half as many mushrooms and put it into a sautoir; mix with veloute sauce (No. 415); let all boil, then thicken with raw egg-yolks, cream and fresh butter. Fill the shells with this preparation, bestrew the tops with bread-crumbs and a little grated parmesan, and baste with melted butter; brown in a brisk oven.