2 lb sweetbreads, soaked, trimmed, and b; lanched
1 salt and freshly ground pepper
4 tablespoon 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.
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