Let the sweetbreads disgorge and be blanched. When
they have been lying for a time in cold water, make some
small scollops of them, and mix them with a preparation
which is to be made in the following way : Take half a pint
of mushrooms, four or five shallots, a little parsley, and
chop the whole very fine, separately. Next rasp a little fat
bacon, to which add a small lump of fresh butter. Stew
the herbs over a slow fire, and put the scollops with them,
seasoned with salt, pepper, and a little pounded spice. When
done, drain all the fat ; put the scollops into small paper
cases fried in butter, and add a liberal amount of herb
seasoning. Then strew over them a few crumbs of bread
fried in butter. Lay the paper cases for a moment in the
oven, and when you are going to serve up, pour into each
of them a little thin brown gravy, and squeeze over the juice
of a lemon ; drain off all the fat.

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