Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        sweetbreads -- soaked, trimmed,
                        -- blanched, a
                        -----a marinade-----
     1/2  cup           oil
     1/2  cup           lemon juice
   1      tablespoon    chopped thyme -- (or 1, teaspoon
                        -- dried)
   1                    bay leaf -- crumbled
  10                    basil leaves
   1      clove         garlic -- crushed in
                        garlic-press
   1      teaspoon      salt
     1/4  teaspoon      freshly ground pepper
                        flour
   6      tablespoons   butter
   2                    lemons -- quartered

Preparation:

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