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Sweetbreads in Shells

Parboil two sweetbreads, put them in a saucepan with a tablespoonful of butter and one of flour; season with white pepper and salt and pour over a half teacúpful of white stock and three tablespoonfuls of cream; let simmer slowly for three-quarters of an hour. Take up, drain and set aside to cool. When cold, cover with thick white sauce, lay in baking shells, sprinkle with grated bread crumbs and set in the oven until a light brown and serve either hot or cold.