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Title: Scaloppine of Sweetbreads with Lemon
Categories: Italian, Veal, Ceideburg 2
Yield: 6 servings
2 lb Sweetbreads, soaked,
-trimmed, and blanched
Flour
Salt and freshly ground
-pepper
4 tb Butter
2 Lemons, very thinly sliced
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.
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