Recipe - Scaloppine Of Sweetbreads With Lemon

2 pound Sweetbreads, soaked,
trimmed, and blanched
Flour
Salt and freshly ground
pepper
4 tablespoon Butter
2 Lemons, very thinly cut or sliced up

Cut the sweetbreads into slices One half inch thick, season them with salt
and pepper, and dust with flour. Heat the butter in a 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 and
keep warm. Add the paperthin slices of lemon to the butter
remaining in the pan, toss over high heat for a few seconds, and then
spoon them over the sweetbreads.

Serves 6.

From "Great Italian CookingLa Grande Cucina Internazionale" by Luigi
Carnacina, edited by Michael Sonino, Agradale Press, New York

Posted by Stephen Ceideburg; December 22 1990.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip