From:
The Thorough Good Cook
Entrees: 24. Scollops of Sweetbreads in Cases.
Let the
sweetbreads disgorge and be blanched. When they have been lying for a time in cold water, make some small
scollops of them, and mix them with a preparation which is to be made in the following way : Take half a pint of
mushrooms, four or five
shallots, a little
parsley, and chop the whole very fine, separately. Next rasp a little
fat bacon, to which add a small
lump of fresh
butter. Stew the
herbs over a slow fire, and put the scollops with them, seasoned with salt,
pepper, and a little pounded
spice. When done, drain all the
fat; put the scollops into small paper cases fried in butter, and add a
liberal amount of herb seasoning. Then strew over them a few crumbs of bread fried in butter. Lay the paper cases for a moment in the oven, and when you are going to serve up, pour into each of them a little thin
brown gravy, and squeeze over the
juice of a
lemon; drain off all the fat.