GLAZED SWEETBREADS
Place sweetbreads, prepared as directed on page [73], in a sauté-pan with butter and a few slices of onion. Sauté them for a few minutes on both sides, then place them in the oven to finish cooking. Put a little stock in the baking-pan and baste them frequently to brown and glaze them. Serve them as in illustration, or place them around a pile of green peas.