Scaloppine Of Sweetbreads With Lemon Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Sweetbreads, soaked, trimmed, and blanched
Flour,
Salt and freshly ground pepper,
4 tbsp: Butter,
2: Lemons, very thinly sliced
Directions:
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.
Serves 6.
From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York
Posted by Stephen Ceideburg; December 22 1990.
Source from luhu.jp
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.
Serves 6.
From "Great Italian Cooking-La Grande Cucina Internazionale" by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York
Posted by Stephen Ceideburg; December 22 1990.
Source from luhu.jp