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Sweetbreads En Coquilles

Plunge six heart sweetbreads in cold water for two hours; lift them up and drop them in boiling water for five minutes; remove, drain, trim well, and cut into thin slices. Heat in a frying pan a tablespoon melted butter, add the sliced breads and cook for ten minutes, tossing them well meanwhile. Remove from the fire and keep warm. Heat a tablespoon melted butter in a saucepan, mix in two tablespoons flour, add one gill milk, one gill cream and a half gill port wine. Season with a teaspoon salt, one saltspoon cayenne pepper and a saltspoon ground nutmeg; thoroughly mix, add the sweetbreads, lightly mix and cook gently for five minutes. Dilute two egg yolks with a tablespoon cream and gradually add to the rest, lightly mixing while cooking for two minutes more. Remove, then evenly divide the preparation into six well-cleaned "table shells." Sprinkle a tablespoon grated Parmesan cheese over them; place on a baking tin and bake in the oven for ten minutes. Remove, place on a hot dish and serve.

PUNCH, MENTH (MINT PUNCH) Prepare a lemon-water ice and just before serving add two tablespoons mint liquor. Mix well and serve in six sherbet glasses.