Sweetbread Canapés
1 pair calf’s sweetbreads
½ can of mushrooms
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
½ pint of milk
½ teaspoonful of salt
1 saltspoonful of pepper
Boil the sweetbreads carefully for three-quarters of an hour; throw them into cold water; pick them apart, rejecting the membrane. Chop the mushrooms very fine, add them to the sweetbreads. Rub the butter and flour together, add the milk; when boiling add the salt, pepper, sweetbreads and mushrooms; cover and stand over hot water ten to fifteen minutes. Serve them on slices of bread, garnished with mashed potatoes pressed through a star tube.