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Sweetbreads En Casserole

Blanch and trim six heart sweetbreads. Place in an earthen casserole dish with twelve very small green white onions around the breads. Season with teaspoon salt and three saltspoons white pepper, spread one tablespoon melted butter over all. Set in oven to braise forty minutes, turning and basting once in a while. Remove, drain off a little of the butter then pour in a gill white wine and let reduce to half the quantity. Arrange a cooked potato noisette around the sweetbreads. Squeeze juice of half a sound lemon over and serve in same casserole.