Then glaze them all over with egg, and sprinkle them with bread-crumbs.
Skim the stock and reduce it to a glaze to cover the sweetbreads.
If there is no soup of course you make it with a piece of glaze.
When nearly cooked, brush them with a little milk or white of egg to glaze them.
Brush them over with a little white of egg or milk to glaze them.
Brush them over with ...