Prepare and blanch the sweetbreads as directed for Braised Sweetbreads. Place the sweetbreads in a saucepan, with the stock, seasoning if required, and simmer gently for 40 min. Press between 2 plates until cold, then cut into slices. Brush with beaten egg and coat with breadcrumbs. Fry in butter in a shallow pan or in a pan of hot deep fat until golden brown. Drain well and garnish with sprigs of fresh or fried parsley.
After blanching, boil the sweetbreads in slightly salted water for 10 min. and allow to cool. Cut into ¼-in.-thick slices and season. Coat both sides with thick Béchamel sauce (
After coating the sweetbreads with thick Béchamel sauce they may be covered with batter, then fried. Drain well, sprinkle with salt and pepper and pile on a hot dish. Garnish with parsley.