621 | Coquilles of Sweetbreads à la Dreux.
—Cut four blanched sweetbreads (No. 601) into small slices, and stew them in a saucepan with half an ounce of good butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Reduce them for ten minutes, then add a gill of velouté sauce (No. 152), six minced mushrooms, and two truffles cut the same. Season with half a tablespoonful of salt, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg, and finish by adding two tablespoonfuls of good cream, or half an ounce of good butter. Fill six silver table-shells with this; sprinkle them with fresh bread-crumbs; pour a few drops of clarified butter over them, and put them in the baking oven. Brown slightly for six minutes longer, and serve on a hot dish with a folded napkin.