Roast four sweetbreads as directed in the last, and let them remain till
cold, then open and empty them, thus making a case, leaving it a quarter
of an inch in thickness; cut up what you have taken from them in slices,
have also twenty small pieces of cucumber, prepared as directed for
sauce (No. 103), put a teaspoonful of chopped eschalots in a stewpan,
with a very small piece of butter, pass over the fire a few minutes, but
keep them quite white, then add three parts of a pint of white sauce
(No. 7) and a little milk, reduce till thickish, keeping it stirred, add
the sweetbread and cucumber, season with a little sugar and salt, and
when it boils add a liaison of one yolk of egg mixed with half a gill of
cream; do not let it boil afterwards, fill the cases and cover the
opening with a little very thick fritter butter (No. 1285), place them
in a sharp oven, and as soon as the batter is baked sufficient, dress
them on your dish, three at the bottom and one on the top; serve with a
thin bechamel sauce (No. 7) under.