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Sweetbreads for the Chafing Dish

Take three pair of sweetbreads, and after blanching them, boil them twenty minutes and cut them into dice and let them stand on the ice two or three hours or in a cool place. Melt a tablespoonful of butter in the chafing dish and add a scant tablespoonful of flour. When the mixture bubbles, add cupful of cream. Let the sauce boil (and if liked grate over the sweetbread dice, a teaspoonful of onion). Add the sweetbreads at once and let them stew five minutes. A cupful of minced mushrooms is a delicious addition to this stew. Omit the onion juice and use the mushrooms and just before removing the stew from the "blazer" stir in the yolk of an egg, mixed with some of the hot mixture. 1