Skim the stock and reduce it to a glaze to cover the sweetbreads.
The sauce should be made before the sweetbreads are fried, that there may be no delay in serving.
Dish the sweetbreads on a border of mashed potatoes, and pour the same over them.
If a proper braising-pan is used, the sweetbreads need not be browned in the oven.
Dish the sweetbreads in a circle on a border ...