1 Equal parts cold cooked chicken, cut into 1/2-inch (1.25 cm) dice
1 Equal parts cold cooked sweetbread, cut into 1/2-inch (1.25 cm) dice
1 White Sauce (quantity sufficient to coat and reheat the combined solids — see notes)
Instructions
1. Cut cold cooked chicken and cold cooked sweetbread into 1/2-inch (1.25 cm) dice, using equal volumes of each.
2. Prepare or reheat White Sauce in a heavy saucepan over medium-low heat until it is smooth and just beginning to simmer (steaming throughout, no raw-flour taste, approximately 180–185°F / 82–85°C on an instant-read thermometer).
3. Add the diced chicken and sweetbread to the hot White Sauce. Stir gently to combine. Continue heating over medium-low heat, stirring occasionally, for 8–12 minutes, until the mixture is heated through: the sauce will be bubbling lightly at the edges, the meat pieces will feel hot to the touch at the center, and an instant-read thermometer inserted into a large dice piece will read at least 165°F (74°C).
4. Taste, adjust seasoning if desired, and serve immediately in patty shells, over toast, or as directed by the surrounding menu.
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