Parboil sweetbreads, and chop, add grated onion, salt and pepper. Soak bread in cold water, squeeze dry and mash through colander. Mix sweetbreads, bread, beaten yolks of eggs, mushrooms, then the stiffly beaten whites of eggs. Butter small timbale forms, put in a few pieces of truffles, cover with the sweetbread mixture, place forms in pan of boiling water. Cover with another pan and bake from ½ to ¾ hours. Serve with Cream Sauce. Truffles and mushrooms may be omitted.
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