623 | Coquilles of Sweetbreads à la Reine.
—Cut four blanched sweetbreads (No. 601) in slices, and fry them in half an ounce of butter, half a glassful of white wine, and three tablespoonfuls of mushroom liquor. Season with half a tablespoonful of salt, a scant teaspoonful of pepper, and half a teaspoonful of nutmeg. Reduce for ten minutes, and moisten with one gill of Allemande sauce (No. 210), adding six sliced mushrooms, two sliced truffles, and twelve small quenelles of godiveau (No. 221). Finish the same as for No. 621.