Dress three sweetbreads as in the two last, but keep them rather
underdone; when cold egg and bread-crumb them twice over, put six
spoonfuls of oil in a sauté-pan, place it over the fire, and when hot
lay in the escalopes, which fry a nice light brown colour, dress in a
crown on a border of mashed potatoes, and serve with a nice white Indian
sauce (No. 45) in the centre, previously glazing the escalopes lightly.