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Sweetbreads, Hongroise

Have six heart sweetbreads blanched. Place a mirepoix in a small frying pan with half ounce butter and place breads on top. Season with half teaspoon salt and three saltspoons paprika, place pan on fire five minutes, then moisten with three gills water and two tablespoons sherry, cover with a lightly buttered paper, set in oven forty minutes, remove, dress on a dish and keep hot. Mix in a small saucepan one tablespoon melted butter with two tablespoons flour, and heat for half minute; remove fat from sweetbreads gravy, strain into the roux, mix with wooden spoon until it comes to a boil, and let boil for fifteen minutes. Add three saltspoons paprika and half gill cream, mix well and let boil five minutes longer. Dilute an egg yolk in a tablespoon cream, add to sauce, mix lightly while heating for one minute, strain sauce over breads, arrange six timbales of rice around breads and serve.