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Fricassee of Lambs' Sweetbreads

Blanch three lambs' sweetbreads, parboil them in broth or stock, and cut into slices. Roll them well in flour and if the slices are too thick cut them in halves. Put them into a fryingpan with butter and a few bearded oysters and fry to a yellow color. Then drain off the butter, pour in two breakfast cupfuls of rich gravy, add a few asparagus points, two or three finely chopped chives or shallots, season with pepper, salt and grated nutmeg. Pour in one wineglassful of white wine, and simmer for ten minutes or so. Beat the yolks of three eggs in a basin, add a little of the broth and then stir it in with the remainder, replace the pan at the side of the fire and stir, without boiling, until the gravy is moderately thick. Serve on a hot dish with slices of lemon for a garnish.