Canapes of Sweetbreads

Cut into three-sixteenths of an inch squares one-half pound of braised sweetbreads, a quarter of a pound of cooked mushrooms and two ounces of lean cooked ham; fry all with four ounces of butter, adding a bunch of parsley garnished with thyme and bay leaf; moisten with a little broth (No. 189) thickened with espagnole sauce (No. 414); skim off the fat and reduce the sauce till nearly dry, then stir in three egg-yolks and a piece of fresh butter. Prepare some slices of bread three-sixteenths of an inch thick and one and a half inches by two and three-quarters; toast them, cover with the preparation the same thickness as the bread, smooth the surfaces and dip them in beaten eggs, then roll them in bread-crumbs, and fry them in very hot fat; serve on a folded napkin.