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Escalopes of Sweetbreads with Peas

Blanch and trim six sweetbreads. Cut each in four even slices. Season with a teaspoon salt and half teaspoon white pepper, then lightly roll in flour. Heat two tablespoons melted butter in a frying pan, arrange in the slices, one beside another as much as possible, and gently fry for six minutes on each side. Remove, dress on a hot dish, one overlapping another, crown like. Spread a maitre d'hotel butter over. Place green peas in the centre of the breads and serve.