Shells of Veal or Lamb Sweetbreads, a la Harper

Braise unlarded sweetbreads; when cooked place them in a dish, pour over the stock and let get cold; merely cut them up into small three-sixteenths inch pieces, add to these half as much fresh mushrooms and a quarter as much unsmoked but salted red beef tongue, all cut the same size, and mix the pieces into some bechamel sauce (No. 409), seasoning with salt and pepper to taste. Butter some shells (Fig. 438), besprinkle each with bread-crumbs, fill with the above preparation and dust the tops with bread raspings and grated cheese; pour melted butter over and brown the surface to a fine color in a hot oven, then dress and serve on folded napkins.