2 pairs parboiled sweetbreads Slight grating nutmeg
2 teaspoons lemon juice 1 teaspoon finely chopped parsley 1/2 teaspoon salt 1/8 teaspoon pepper 1 egg
1 cup Thick White Sauce
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. Make a cut in small end of each cutlet, and insert in each a piece of cold boiled macaroni one and one-half inches long. Serve with Allemande Sauce.
