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 Aug 1, 2009
15 min
30 min
45 min