Vols-au-vent of Sweet-breads.
Prepare the sweet-breads as described in receipt for frying them in the sauté pan (see page 152), preparing also the same cream-sauce. After the sweet-breads are cooked, cut them into dice, or into rather small pieces; fill the vols-au-vent with them, pouring over them a little of the cream-sauce; cover with the vols-au-vent tops.