Instructions: Wash, drain, and dry the legs, and sprinkle with salt 1 hour before cooking. Roll in flour and fry in half of the butter until light golden. Arrange in a close-fitting pan; add mushrooms, sweetbreads, remaining butter, wine, and bouillon. Season, cover, and simmer for 30 minutes. Remove legs and keep warm. Combine a bit of the sauce with egg yolks, then return yolks to sauce to thicken. Serve with lemon slices.

This recipe yields 4 to 5 servings.

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