Name: Scaloppine of Sweetbreads with Lemon
Ingredients: 2 lb Sweetbreads, soaked, trimmed, and blanched; Flour; Salt and freshly ground pepper; 4 tb Butter; 2 Lemons, very thinly sliced

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

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