Cut four blanched sweetbreads (No. 601) into slices ; put them in a sautoire with half a gill of sweet oil, one tablespoonful of salt, a teaspoonful of pepper, two well-hashed shallots, and half a sliced green pepper. Reduce to a good golden color for about six minutes, and add two peeled tomatoes cut into pieces, one gill of Espagnole sauce (No. 151), and a crushed clove of garlic. Cook for ten minutes ; arrange on a hot dish, and serve.