From:
The Thorough Good Cook
Entrees: 22. Sweetbread Pie
Lay a
puff paste, half an
inch thick, at the bottom of a dish, and
forcemeat round the sides. Cut the
sweetbreads in pieces according to the size of the
pie, place them in first; then some
artichoke bottoms cut into four pieces each; next some cocks'-combs and
morels, tops of
asparagus, and fresh
mushrooms, yolks of hard eggs, and
forcemeat balls. Season the whole with
pepper and
salt. Put in plenty of water, cover the pie, and bake it two hours. On taking it out, pour in some rich
veal gravy, thickened with
cream and
flour.