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Sweetbreads Braise, Cocotte

Blanche and braise six sweetbreads. With a small vegetable scoop dig out all you can from two medium-sized carrots and two medium-sized turnips. Place them in a saucepan with two gills water, one tablespoon butter, half teaspoon salt and two saltspoons white pepper. Set on the fire and let boil for two minutes, then place the pan in the oven for thirty minutes. Remove it from the oven, add three tablespoons cooked green peas to the pan, gently mix with a spoon and heat for two minutes longer.

Arrange the sweetbreads crown shape in an earthen cocotte dish. Drain the cooked vegetables and place them in the centre of the sweet-breads; strain the sweetbread sauce through a Chinese strainer and pour it around the breads. Then thoroughly heat on the range and serve in the cocottiere.