Prepare sweetbreads for sautéing as in recipe on. Dust slices with flour, dip into one slightly beaten egg white, and then into dry bread crumbs. Sauté in ⅛ pound butter and 2 tablespoons oil. Cook each side about 5 minutes. Serve with lemon wedges or one of the hot butter sauces. See possibilities under Ris de Veau Grillés. The sauce gives its name to the dish.