617 | Sweetbreads Broiled à la Colbert.
—Cut in two each of three fine blanched sweetbreads as in No. 601. Season them with one pinch of salt and half a pinch of pepper, and pour one tablespoonful of sweet oil over them; mix them in well, and then broil them on a brisk fire for five minutes on each side. Dress on a hot dish, and serve with half a pint of hot Colbert sauce (No. 190).