Scalloped Sweetbreads Recipe ingredients

To prepare this Scalloped Sweetbreads Recipe, first after blanching, cut or break the sweetbreads into small pieces. Make a rich cream sauce, with a pint of hot cream, a level tablespoonful of flour, a tablespoonful of butter, and 1 egg; salt and pepper. 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. Or fill scallop-shells or paper cases with the sweetbreads, cover with buttered crumbs, and brown in a hot oven.