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 a syrup of sugar and water to glaze them.
When nearly ready, brush over with a little white of egg to glaze them.
When tender, remove the skin and cover with glaze or fine raspings.
Strain the meat liquor, remove the fat, and boil it down to a glaze.
Brush the meat over with it, giving it as many coats of glaze as necessary.