It can generally be relied upon that only two-thirds, perhaps only half the people will order such a dish as this however good it may be. Prepare the sweetbreads by splitting in slices the flat way, dust with salt and pepper, press down in a plate of flour to coat well on both sides; broil in the wire oyster broiler. Turn frequently and baste with a brush dipped in butter.

While they are cooking soften 4 ounces of butter, squeeze in the juice of half a lemon, add a dust of cayenne, a table-spoonful chopped parsley or other green and spoonful of water. Serve the sweetbreads hot from the broiler with sauce poured over and garnish of lemon and parsley or seed-bed celery.

Anything cooked a la maitre d'hotel has a combination of green herbs with an acid; it may be in butter or in thin white sauce.