No. 678 Escalopes de Ris de Veau au suprème.
Blanch three sweetbreads twenty minutes, and when cold cut each bread into four slices lengthwise, and trim in the shape of fillets of fowl, well butter the bottom of a sauté-pan, lay in the escalopes, keeping them in their shapes, season over with a little white pepper, salt, and the juice of half a lemon, place over a slow fire, ten minutes will be sufficient to cook them; when done on one side turn, keep them quite white, lay them on a cloth to drain, and dress in crown on a border of mashed potatoes; serve with a sauce au suprème (No. 57) poured over.