Cutlets of Sweetbreads à la Victoria

• 2 pairs parboiled sweetbreads.
• 2 teaspoons lemon juice.
• ½ teaspoon

Chop the sweetbreads, of which there should be two cups; if not enough, add chopped mushrooms to make two cups, then season. Add egg slightly beaten to sauce, and combine mixtures. Cool, shape, crumb, and fry.