Sweetbread Patties, French Style

Soak and blanch some sweetbreads in hot water, then refresh and let get cold before cutting them up into thin slices; season, cook or fry on both sides in oil, without browning, then press to a quarter inch thick when cool, and cut them into small quarter inch dice. Lay this salpicon in a small saucepan, and add to it half its quantity of cooked mushrooms, and a quarter as much salted but unsmoked red beef tongue cut the same size, dilute this salpicon with a sauce made of broth (No.194a), and fecula which has previously been diluted with cold broth; let simmer for a few moments, season and use it to fill some puff paste bouchees made with beef suet instead of butter (No.146); range and dress them pyramidically on folded napkins, heating them for a few seconds at the oven door before sending to the table.