Blanch two throat-sweetbreads as in the preceding receipt, cut them in slices, put some butter in a frying-pan, and melt; then put in the sweet-bread, season over with salt, pepper, juice of a lemon, parsley, and bay-leaf; turn them until done, and serve very hot, with mai'tre d' hotel sauce over.

420. Another Way

Prepare as above; add a little flour and a gill of broth, a few raw mushrooms, stir continually to prevent burning, add a few spoonfuls of cream and serve; if any remain, do them au gratin, that is, put them in a pie-dish or flat plated dish, brown, bread-crumb over, add a little broth, put into an oven, and, when very hot, serve.