Scalloped Sweetbreads Recipe

Instructions

1. After blanching, cut or break the sweetbreads into small pieces.
2. Make a rich cream sauce, with a pint of hot cream, a level tablespoon of flour, a tablespoon of butter, and 1 egg; salt and pepper.
3. Mix this with the sweetbreads, and half fill a scallop-dish, sprinkle over a layer of buttered bread crumbs, fill the dish with the sweetbreads, put a layer of bread crumbs on the top, and bake until nicely browned.
4. Or fill scallop-shells or paper cases with the sweetbreads, cover with buttered crumbs, and brown in a hot oven.