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     Select medium-sized sweetbreads, place the sweetbreads in cold water to soak, adding one teaspoon of lemon juice; soak for two hours and then wash and pat dry. Remove the tubes and fatty particles and then place in a saucepan. Cover with boiling water and cook for twenty minutes. Blanch under cold running water and let cool. Pat dry and then place in icebox until needed.

     Prepare one pint of cream sauce as follows: Place one pint of milk in a saucepan and add six tablespoons of flour. Stir with a wire spoon or fork to dissolve the flour, then place on the stove and bring to a boil. Now add

One level tablespoon of salt.
One level teaspoon of paprika,
Two tablespoons of lemon juice,
One teaspoon of grated rind of lemon,
One-half teaspoon of mustard,
One well-beaten egg.

Beat to thoroughly mix; then add

One cup of cooked peas,
One tablespoon of grated onion,
The prepared sweetbreads, cut into three-quarter inch pieces.

     Mix thoroughly and then fill into the patty shells. Sprinkle the top with fine bread crumbs; place and bake in a moderate oven for twenty-five minutes. Now while the patties are heating, peel and wash one-quarter pound of mushrooms, using the stem and button. Parboil and then drain. Pan for four minutes in a little butter and then serve as
a garnish with the patties.

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