Lamb or Veal Sweetbread Soup, German Style

Blanch some lamb or veal sweetbreads, by placing them in a saucepan with sufficient water to cover them; let the liquid boil, then remove from the hot fire, until they are firm to the touch; set them under a weight to reduce them to one half of an inch thick, when cold cut them up in squares, two pounds in all. Put four ounces of butter into a saucepan, and when very hot, lay in the sweetbreads and fry them slowly without coloring, moisten with three pints of broth, and three pints of veloute (No. 415), let come to a boil while stirring continually, and then cook slowly until the sweetbreads are thoroughly done; thicken the soup just when about serving, with two egg-yolks, one gill of cream, and two ounces of fine butter; these proportions being for one quart of soup. For garnishing fry in butter all the fragments, drain off the butter, set them aside to cool, and chop them up very fine, with as much cooked mushrooms, and mix with this half its quantity of veal quenelle forcemeat (No. 92) and chopped parsley; season with salt, pepper, and nutmeg, then divide this preparation into equal parts, so as to make small balls five-eights of an inch in diameter, lay them on a tin sheet, and poach them in a slow oven. Have some noodles (No. 142) cooked in salted water; pour the soup into a soup-tureen, and add to it the quenelles, the sweetbreads, the noodles and some finely chopped parsley.