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 :