Sweetbreads Newburg Recipe ingredients

To prepare this Sweetbreads Newburg Recipe, first parboil, cool and cut into cubes sufficient sweetbread to make one and a half cups. Have ready also half a cup of mushrooms, cooked and quartered. Heat a cup of cream in the blazer over hot water. Add the sweetbread and mushrooms. Beat the yolks of three eggs, add a quarter of a teaspoon of salt, a few grains of cayenne and half a cup of sherry wine. Stir this gradually into the cream mixture and continue stirring until slightly thickened, then serve at once on toast or puff paste points.