---------- Recipe via Meal-Master (tm) v8.02
  Categories: Meats, Main dish, Casseroles
       Yield: 4 servings
       4 tb Butter
       2 tb Flour
       1 c  Chicken stock or stock from
            Cooking the sweetbreads
     1/2 c  Sliced water chestnuts (opt)
     1/2 ts Salt
     1/2 ts Accent
            Dash of pepper
       1 ts Minced parsley
       1 cn (8oz) sliced mushrooms, and
            The juice
       2    Eggs, well beaten
     1/2 c  Cream
       1 lb Precooked sweetbreads
       1 c  Fine breadcrumbs
     1/4 c  Grated mild cheese
   Melt the butter in the top of a  double boiler, add
   the flour, mix carefully, and pour in the stock
   slowly. Add the vhestnuts, parsley, mushrooms, and
   seasonings. When the sauce has thickened, beat
   together the eggs and the cream, pour the sauce into
   the egg mixture, and return to the double boiler. Stir
   constantly until thick, mix in the sweetbreads, and
   pour into a buttered casserole. Mix the breadcrumbs
   and cheese and sprinkle over the casserole. Bake in a
   275 F oven for 15 to 20 minutes.
   To Prepare Sweetbreads: Soak in cold water for 25 to
   30 minutes. Remove the membranes and simmer in water
   for 15 minutes - to each quart of water add 2 thin
   slices of lemon and 1 tsp of salt. Cool and use in any
   recipe calling for sweetbreads. These precooked
   sweetbreads may be prepared in quantity and frozen.
   Source: The Home Freezer Book for Better Living
   :          By Zella Boutell
   From the collection of K. Deck