574 | Escalops of Sweetbreads à la Richelieu.
—Take four blanched sweetbreads (No. 601); cut them into slices, and stew them in a saucepan, with an ounce of butter and half a glassful of white wine. Season with a tablespoonful of salt, a teaspoonful of pepper, and half a teaspoonful of nutmeg. Cook for six minutes, then moisten with a gill of thick Allemande sauce (No. 210), and add two sliced truffles and four sliced mushrooms. Fill six scallop-shells with the preparation; sprinkle the tops with fresh bread-crumbs; pour a few drops of clarified butter over all, and brown slightly in the oven for five minutes. Serve on a dish with a folded napkin.