Cut half a pound of lean ham, with one onion, in small dice, have a
bouquet garni, and six ounces of butter; put the whole into a stewpan
over a moderate fire, stirring it about ten minutes; then cut five or
six throat sweetbreads in slices (which have been previously blanched in
water), put them into the stewpan and add a pint of white broth; let it
simmer nearly half an hour, add four tablespoonfuls of flour, mix well,
pound it in a mortar, put it into the stewpan again, with about four
quarts of veal stock (No. 7), set it over a brisk fire until it boils,
season with a teaspoonful of salt, two ditto of sugar, and a little
white pepper; rub it through a tammie; when you serve it add a gill of
cream, and croutons, cut like sixpences, and fried in half butter and
half oil. If too thick moisten it with more stock to make it of the
consistency of a purée.