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Fried Sweetbreads, Montebello

Blanch and trim six heart sweetbreads, split in two, season all over with a teaspoon salt and half teaspoon pepper, lightly roll in flour, dip in beaten egg, then lightly roll in freshly prepared bread crumbs. Thoroughly heat two tablespoons melted butter in sautoir, add breads and gently cook for six minutes on each side, remove, dress on a hot dish with folded napkin, decorate with six quarters lemon, a little parsley greens, and serve with a Montebello sauce separately.