From:
The Thorough Good Cook
Entrees: 23. Scollops of Sweetbreads with Green Peas
Take four
sweetbreads, let them
disgorge, and
blanch them thoroughly. Next cut them into
scollops, as large as possible. Cover them in a frying-pan with
clarified butter and a little salt. A quarter of an hour before you send up, "toss" them over a stove with a clear fire, turn them round, and when done, drain the
butter, and put a little
glaze into the
sauté-pan. Keep stirring the sweetbreads in the glaze; dish them in a circle, and send up the
peas in the middle.
When you have some remains of sweetbreads, cut them into scollops, make them hot in a little light glaze, and after having dished them in
circular form cover them with the. peas. Scollops of sweetbreads are easier to dress when you put between them a slice of fried
bread, cut round, and the green peas in the middle ; without the fried bread they will not keep the shape in which you have dished them.