Instructions: Wash the sweetbreads and soak in cold water for 20 minutes. Drain.

Combine the sweetbreads, vinegar, 3 cups water and 2 teaspoons salt in a saucepan. Bring to a boil and cook over low heat 20 minutes. Remove sweetbreads and plunge into ice water for 20 minutes. Measure 2 cups of the stock and reserve. Remove the membrane and dice the sweetbreads.

Melt 2 tablespoons fat in a skillet and brown the onions in it. Remove the onions and reserve. Melt the remaining fat in the skillet. Cook the mushrooms in it for 5 minutes. Mix the potato flour and stock until smooth and stir into the mushrooms. Cook over low heat 5 minutes, stirring constantly. Add the browned onions, the sweetbreads, remaining salt, the pepper, paprika and parsley. Heat and serve on toast or in patty shells.

Serves 8 to 10 as a first course.

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