• 6servings

Rate this recipe:

Nutrition Info . . .

VitaminsC, D

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 pounds sweetbreads -- soaked, trimmed,

  3. -- and blanche

  4. flour

  5. salt and freshly ground -- pepper

  6. 4 tablespoons butter

  7. 2 lemons -- very thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi Carnacina, edited by Michael Sonino, Agradale Press, New York


Send feedback