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Cromesky of Sweetbreads

Soak six sweetbreads in cold water for two hours. Remove and plunge them in boiling water for five minutes. Drain, then neatly trim all around and place them in a saucepan with a sliced carrot a sliced onion, half an ounce lard cut into small pieces, one-half gill white wine and one pint broth. Season with a teaspoon salt, cover the pan and let slowly boil for twenty minutes. Lift up the breads with a skimmer and cut them into quarter-inch-square pieces, and keep them on a plate until required.

Mix in a saucepan one ounce butter with two ounces flour. Skim fat from the surface of the bread broth, then strain it through a Chinese strainer into this roux. Mix well and let reduce to one-half the quantity, frequently mixing meanwhile. Add six finely chopped canned mushrooms, one saltspoon cayenne, half a saltspoon grated nutmeg, two tablespoons sherry, three tablespoons cream and two egg yolks. Sharply mix with a whisk while cooking for two minutes. Add the breads, gently mix, then cook for two minutes. Transfer to a dish and let cool off.

Divide the force into twelve even parts, roll each part in fresh bread crumbs and give them nice cork-shaped forms. Have a frying batter, roll each croquette into the batter and gently drop them into boiling fat and fry for ten minutes, turning them with the skimmer once in a while, lift up, drain on a cloth and trim them well. Arrange on hot dish with a folded napkin, decorate with a little parsley greens and serve with one gill tomato sauce separately. N.B. After the force has been divided into twelve parts each part should be enveloped in pancakes of same size instead of rolling them in bread crumbs, but it would cause considerable additional work and the result would be about the same.