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Broiled Sweetbreads

  • 1 pair sweetbreads
  • Juice of half a lemon
  • 2 Tbsps butter
  • Salt and cayenne
  • 1 tsp chopped parsley
  • For the sauce:
  • Butter
  • Parsley
  • Lemon juice
  • Salt
  • Cayenne
Put the sweetbreads in cold water. Let them stand an hour. Drain. Place in a saucepan containing a pint of boiling water, the juice of half a lemon and a little salt. Cook gently for 20 minutes and again plunge into cold water that the sweetbreads may be white and firm. Dry. Split. Season lightly. Broil over a clear fire about 5 minutes (be patient, you rascal). Serve very hot with maître d'hôtel sauce by mixing all the ingrdients for the sauce together.
Submitted by Tess M Aug 1, 2009 15 min 30 min 45 min

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