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Blanquette Of Lamb'S Sweetbreads

Take about eight throat sweetbreads; steep them in water, scald them, and then braise them in a small stewpan with very little moisture; they will be done in about a quarter of an hour; put them on a dish to cool; cut them into scollops, and put into a stewpan containing pure white sauce, toss the whole together till warm, then dish up the blanquette in a conical form, garnish it round with a border of potatoes cut in pretty shapes, and serve.