| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Veal, Ceideburg 2 | 6 | Servings | |
INGREDIENTS
| 2 | lb | Sweetbreads, soaked, trimmed, and blanched |
| Flour | ||
| Salt and freshly ground pepper | ||
| 4 | tb | Butter |
| 2 | Lemons, very thinly sliced |
INSTRUCTIONS
Cut the sweetbreads into slices 1/2 inch thick, season them with salt and pepper, and dust with flour. Heat the butter in a large frying pan over fairly high heat and brown the sweetbreads for about 3 minutes on each side. Transfer them to a hot serving platter and keep warm. Add the paper-thin slices of lemon to the butter remaining in the pan, toss over high heat for a few seconds, and then spoon them over the sweetbreads. Serves 6. From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York Posted by Stephen Ceideburg; December 22 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
A Message from our Provider:
“Don’t Wait For the Hearse to Take You to Church”