Sweetbreads with Chervil, Lemon, and Asparagus

• 2 pairs sweetbreads, blanched as in the preceding recipe
• 2 onions, sliced
• 1 carrot, sliced

Clean the blanched sweetbreads of all hard tissues. Sauté the onions and carrot in the butter and add the bouquet garni. Place the sweetbreads over the vegetables; salt and pepper them well. Add the bouillon, green Chartreuse, lemon juice, 1 tablespoon of the chopped chervil, and ½ tablespoon of the lemon rind. Cover with foil, forming an inverted lid, and the pot lid and