| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Italian, Veal, Ceideburg 2 | 6 | Servings | |
INGREDIENTS
| 2 | lb | Sweetbreads, soaked, trimmed, blanched, and sliced |
| 1/2 | c | Oil |
| 1/2 | c | Lemon juice |
| 1 | tb | Chopped thyme (or 1 teaspoon dried) |
| 1 | Bay leaf, crumbled | |
| 10 | Basil leaves | |
| 1 | Clove garlic, crushed in the garlic-press | |
| 1 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| Flour | ||
| 6 | tb | Butter |
| 2 | Lemons, quartered |
INSTRUCTIONS
A MARINADE Place the sliced sweetbreads in the marinade for 2 hours. Drain thoroughly, and dust with flour. Heat the butter in a very 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, pour the butter in the pan over them and garnish with the lemon quarters. 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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