| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 1 3/4 |
lb |
Sweetbreads |
| 1 |
ts |
Powdered mustard |
| 4 |
tb |
Soy sauce |
| 2 |
tb |
Pernod (optional) |
| 2 |
tb |
Honey |
| 1 |
pn |
Ground allspice |
|
|
Lemon wedges |
INSTRUCTIONS
THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place
over high heat on the stove and bring to a boil. Immediately drain the
sweetbreads and rinse them in cold water. Trim any fat and membrane.
Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and
allspice in a bowl or plastic bag and mix well. Place the sweetbreads in
the marinade, cover and place in the refrigerator overnight. Light a grill
or preheat a broiler. Place the sweetbreads on the grill or under the
broiler and cook 15 to 20 minutes on each side. Arrange sweetbreads on a
platter, surround with lemon wedges and serve immediately.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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