| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Essnce09 | 1 | servings | |
INGREDIENTS
| 1 | lb | Sweetbreads |
| 2 | c | Milk |
| 2 | Lemons; halved | |
| 1 | tb | Salt |
| 1 | pn | Freshly-ground black pepper |
INSTRUCTIONS
Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you don't press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. This recipe yields 1 pound sweetbreads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-12-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is waiting for you”