2 oz Button mushrooms

    1/2 lb Prepared sweetbreads

           Salt and pepper
      2 tb Flour

      2 tb Butter

      5 ts Chicken broth

      1 sm Egg

      5 tb Plain yogurt

    1/2 c  Grated cheese

           Chopped parsley
  Preheat the oven to 375 F. Slice the mushrooms. Cut the sweetbreads into
  1/4-inch slices. Season the flour and toss the sweetbreads in it till

  lightly coated. Melt butter in a skillet, add the sweetbreads and mushrooms
  and fry for about 10 minutes till golden. Add the broth and seasoning and
  simmer for 5 minutes. Meanwhile, beat the egg with yogurt, grated cheese
  and seasoning. Arrange the sweetbreads and mushrooms in an ovenproof dish
  and pour the yogurt mixture over. Bake for 20 minutes till lightly set and
  golden. Sprinkle with parsley nad serve hot.
  Source: The Cook's Color Treasury
  :          by Norma Mcmillian
  From the collection of K. Deck