Recipe - Prepared Sweetbreads

1 pound Sweetbreads
2 cup Milk
2 Lemons; halved
1 tablespoon Salt
1 pn Freshlyground black pepper

Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool
place or refrigerate for at least 4 hours to whiten. Discard milk, place
sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as
well. Add 1 tablespoon of salt, a pinch of pepper and cover with water.
Bring to a boil, reduce heat and simmer for about 10 minutes. Using a
slotted spoon, transfer sweetbreads to an ice water bath to cool quickly.
Drain and pat dry. To press sweetbreads, place on a large plate, top with
another plate, and weight with several cans. Set aside, refrigerated, at
least 4 hours. Sweetbreads should be pressed to 3/4inch thickness to give
them a nice, firm texture; if you don't press them enough they will be
spongy. To clean pieces, remove any excess membranes and veins from pressed
lobes; leave pieces as intact as possible. If lobes are large, slice them
in half horizontally. Sweetbreads are ready to use in any recipe. This
recipe yields 1 pound sweetbreads.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK (Show # EE102 broadcast 10311996) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

12121996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.