Blanch three sweetbreads twenty minutes, and when cold cut each bread
into four slices lengthwise, and trim in the shape of fillets of fowl,
well butter the bottom of a sauté-pan, lay in the escalopes, keeping
them in their shapes, season over with a little white pepper, salt, and
the juice of half a lemon, place over a slow fire, ten minutes will be
sufficient to cook them; when done on one side turn, keep them quite
white, lay them on a cloth to drain, and dress in crown on a border of
mashed potatoes; serve with a sauce au suprème (No. 57) poured over.