| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Ceideburg 2, Italian, Veal | 6 | Servings | |
INGREDIENTS
| 2 | lb | Sweetbreads, soaked |
| trimmed blanched and | ||
| sliced | ||
| 1/2 | c | Oil |
| 1/2 | c | Lemon juice |
| 1 | T | Chopped thyme, or 1 |
| teaspoon dried | ||
| 1 | Bay leaf, crumbled | |
| 10 | Basil leaves | |
| 1 | Clove garlic, crushed in | |
| the garlic-press | ||
| 1 | t | Salt |
| 1/4 | t | Freshly ground pepper |
| Flour | ||
| 6 | T | Butter |
| 2 | Lemons, quartered |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 269
Total Fat: 30.6g
Cholesterol: 30.5mg
Sodium: 395.5mg
Potassium: 257.2mg
Carbohydrates: 45.4g
Fiber: 4.1g
Sugar: 1g
Protein: 7.1g