Ingredients Jump to Instructions ↓

  1. 1 Pair sweetbreads

  2. 1 Lemon, sliced

  3. 1/2lb Turnip greens, stemmed and Sliced 1-inch wide

  4. 4 T Butter ** SAUCE

  5. 2 T Butter

  6. 1 Medium onion, chopped

  7. 2 Or 1, cloves garlic, chopped

  8. 1 1-lb. can tomatoes Juice of

  9. 1 lime

  10. 2 T Chopped fresh lemon balm or Mint

  11. 1 T Ground cumin seed Salt and freshly ground Black pepper ** Zest of

  12. 1 lime (no white)

Instructions Jump to Ingredients ↑

  1. + Directions : Rinse the sweetbreads several times in cold water with sliced lemon added to it. Slice into 1-inch-thick pieces. This is easier to do when the sweetbreads are half frozen. Trim away the thick membrane witha sharp knife. Bring a pot of water to the boil and add the turnip greens. Cook 2 minutes, then drain. To make the sauce, heat 2 tablespoons butter in a saucepan and add the chopped onion. Cook until soft, about 5 minutes. Add the garlic and tomatoes and break into chunks with a wooden spoon. Add lime juice and simmer 5 minutes. Add lemon balm or mint, cumin seed, and salt and pepper to taste. Meanwhile, heat the 4 tablespoons of butter in a frying pan. Add the sweetbreads and saute for several minutes, until browned on both sides. Add the turnip greens and toss over heat 3-5 minutes, until the sweetbreads are done. Remove from the heat, pour tomato sauce over, and serve topped with lime zest. DUPREE. Nathalie New Southern Cooking Alfred A. Knopf, Inc. New York Submitted by John Hartman Indianapolis, IN


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