First soak and parboil the sweetbreads as directed in the foregoing case, and when cold, cut them in thin slices lengthwise; trim them neatly into shape without waste; season the cutlets thus produced with pepper and salt; brush them over with raw yolks of eggs; bread-crumb them, and after dipping each in clarified butter, crumb them over again; pat them into shape; fry them on both sides with clarified butter in a sautapan, and when done, glazed, and dished up, garnish the centre with any kind of dressed vegetable; pour some Allemande, Bechamel, or gravy round the base, and serve.