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Grilled Sweetbreads

Ingredients & Directions


1 3/4 lb Sweetbreads
1 ts Powdered mustard
4 tb Soy sauce
2 tb Pernod (optional)
2 tb Honey
1 pn Ground allspice
Lemon wedges

THE DAY BEFORE grilling, place sweetbreads in a pot of cold water,
place over high heat on the stove and bring to a boil. Immediately
drain the sweetbreads and rinse them in cold water. Trim any fat and
membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod,
honey and allspice in a bowl or plastic bag and mix well. Place the
sweetbreads in the marinade, cover and place in the refrigerator
overnight. Light a grill or preheat a broiler. Place the sweetbr

MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK


Yields
4 servings

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