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Sweetbread Patties (Soak two sweetbreads in salt)

Soak two sweetbreads in salt and cold water until white; parboil them for twenty minutes, take up and let cool, remove all the skin, fat and gristle, cut with a silver knife into small squares, set aside. Put a cup of veal stock into a saucepan with a dozen mushrooms, and set on the stove to boil. Put a tablespoonful each of butter and flour together in a small pan and stir over the fire until it bubbles; pour over a cupful of the stock, and stir until smooth; season with salt and white pepper, lay the sweetbreads in and let simmer for twenty minutes; take them up, boil the sauce down until thick, and add two tablespoonfuls of whipped cream. Pour over the sweetbreads and stir until well mixed. Fill patty shells with the mixture and serve. Delicious.