Prepare the sweetbreads precisely as in the last, but add a liaison of
two yolks of eggs mixed with four tablespoonfuls of cream, and leave
them to get cold in the sauce, have six silver skewers (atelettes), and
run six or eight pieces of sweetbread upon each, with as much sauce as
possible adhering to them, smooth round with a knife, dip them in eggs
well beaten in a basin, then into bread-crumbs, beat lightly with a
knife, dip them again into the bread-crumbs, fry in hot lard, dress them
as described for atelettes de palates de bœuf (No. 655), and serve a
sauce Italienne (No. 30) under.