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 This makes 6 small patties

The Filling.

 ¾ lbs. of sweetbreads

 ¼ pt. of champignons

 3 truffles

 ⅓ wine glass of white wine

 Juice of ¼ lemon

 1½ tbsps. of flour

 1 cup bouillon

 ½ cup of cream

 ¼ tsp. of meat extract

 Salt and 1 pinch of pepper

 1½ tbsps. of butter

The Paste.

Preparation:

The filling is made like the one in No. 28. For 6 patties cut out 6 bottoms and six covers and use the other paste for strips.

No. 30—CROQUETTES OF SWEETBREADS.

Quantity for 4 Persons.

 1 lb. of sweetbreads

 ½ pt. can champignons

 1½ tbsps. of lemon juice

 2 yolks of eggs

 2 tbsps. of white wine

 Salt, pepper

 1 egg

 Roll crumbs for breading

 2 tbsps. of butter

 3 tbsps. of flour

 1 cup bouillon

 ¼ cup champignon juice

 ¼ cup of cream

 Good lard for baking

Preparation:

The Gravy:

The champignons are cut into small pieces and put into the gravy, also the sweetbread cubes. Then stir in the yolks of 2 eggs. Cool it and shape into oblong croquettes. Beat the egg well, dip in the croquettes and then into the roll crumbs. Bake in deep lard to a golden yellow color. If the croquettes are too soft, add more flour. If you want them as a side dish, take only half the quantity given.