| 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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