Sweetbread Ramequins

Clean a parboil a sweetbread and cut into cubes. Melt two tablespoonfuls butter or dripping, add three tablespoonfuls flour and pour on gradually one cupful chicken stock or milk. Reheat sweetbreads in sauce and add 1 ½ teaspoonfuls beef extract, season with salt, paprika and a little lemon juice.
Fill ramequin dishes, cover with buttered crumbs and bake until crumbs are brown.