Take four sweetbreads, let them disgorge, and blanch
them thoroughly. Next cut them into scollops, as large as
possible. Cover them in a frying-pan with clarified butter
and a little salt. A quarter of an hour before you send
up, " toss " them over a stove with a clear fire, turn them
round, and when done, drain the butter, and put a little
glaze into the sauté-pan. Keep stirring the sweetbreads
in the glaze ; dish them in a circle, and send up the
peas in the middle.
When you have some remains of sweetbreads, cut them
into scollops, make them hot in a little light glaze, and
after having dished them in circular form cover them with
the. peas. Scollops of sweetbreads are easier to dress when
you put between them a slice of fried bread, cut round,
and the green peas in the middle ; without the fried bread
they will not keep the shape in which you have dished
them.

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!

Or, visit our collection of funny, unique, and homestyle food related links! And, submit your own suggestions if you want!