Have the sweetbreads previously cooked and pressed (No. 558.) Split each in two, dredge with a little pepper and salt then dip both sides in flour. Put a lump of butter in a frying pin to melt over the fire and lay the sweetbreads in when it begins to froth. Cook them a nice brown on both sides.

Have green pease ready cooked and season with salt only. Serve one sweetbread to each dish, placed diagonally with a spoonful of pease across each end and a teaspoonful of the butter they were fried in (beuerre noir) for sauce.