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Sweetbread Cutlets

A dainty dish for company breakfast or luncheon. Trim and parboil a pair of sweetbreads; chop them fine with a silver knife. Put a teacupful of milk on to boil. Rub a tablespoonful of butter and two of flour together, and add to the boiling milk. Let cook until thick. Take from the fire, beat in the yolks of two eggs; let cool, add the sweetbreads, with half dozen chopped mushrooms, a little salt and pepper. Turn out on a large dish and stand aside until firm; form into cutlets, dip first in beaten egg and then in grated bread crumbs and fry in boiling fat. Serve with sauce Bechamel.