1 pair sweetbreads 1/4 cup butter

1 tablespoon flour 1 cup cream

1 tablespoon chopped parsley

Wash the sweetbreads and blanch them for a few minutes in boiling water; then lay them in cold water for ten minutes. Put them in a saucepan with water to cover; stew until tender; add the quarter of a cup of butter, rubbed into the tablespoon of flour, the chopped parsley and a cup of cream. Boil three minutes and serve.