INGREDIENTS

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.

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