|2 pounds||Sweetbreads, soaked, trimmed, blanched, and|
|½ cup||Lemon juice|
|1 tablespoon||Chopped thyme (or 1 teaspoon dried)|
|1||Bay leaf, crumbled|
|1||Clove garlic, crushed in sliced the garlic-press|
|¼ teaspoon||Freshly ground pepper|
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.
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.
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