Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sweetbreads, soaked, -sliced
-trimmed, blanched, and

-------------------------A MARINADE------------------------------
1/2 c Oil -the garlic-press
1/2 c Lemon juice 1 ts Salt
1 tb Chopped thyme (or 1 1/4 ts Freshly ground pepper
-teaspoon dried) Flour
1 Bay leaf, crumbled 6 tb Butter
10 Basil leaves 2 Lemons, quartered
1 Clove garlic, crushed in

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.

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.

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