| 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
A Message from our Provider:
“There has to be more to life . . .”