Grilled sweetbreads

Yield: 4 servings

Measure Ingredient
1¾ pounds Sweetbreads
1 teaspoon Powdered mustard
4 tablespoons Soy sauce
2 tablespoons Pernod (optional)
2 tablespoons Honey
1 pinch Ground allspice
Lemon wedges

THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to a boil. Immediately drain the sweetbreads and rinse them in cold water. Trim any fat and membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and allspice in a bowl or plastic bag and mix well. Place the sweetbreads in the marinade, cover and place in the refrigerator overnight. Light a grill or preheat a broiler. Place the sweetbr MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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