2 lb Sweetbreads, soaked,
-trimmed, blanched, and
-sliced
A MARINADE
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
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
Yields
6 Servings