Preparation / Directions:
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
|
