Title: Sweetbreads and Turnip Greens with Tomato-Lime Sauce
Categories: Innards Vegetable Herb Entree Southern
Yield: 2 Servings

1		Pair sweetbreads
1		Lemon, sliced
1/2	lb	Turnip greens, stemmed and
		Sliced 1-inch wide
4	tb	Butter
		***
		SAUCE
2	tb	Butter
1		Medium onion, chopped
2		Or 1, cloves garlic, chopped
1		1-lb. can tomatoes
		Juice of 1 lime
2	tb	Chopped fresh lemon balm or
		Mint
1	tb	Ground cumin seed
		Salt and freshly ground
		Black pepper
		***
		Zest of 1 lime (no white)

Rinse the sweetbreads several times in cold water with sliced lemon added to it. Slice into 1-inch-thick pieces. This is easier to do when the sweetbreads are half frozen. Trim away the thick membrane witha sharp knife.

Bring a pot of water to the boil and add the turnip greens. Cook 2 minutes, then drain.

To make the sauce, heat 2 tablespoons butter in a saucepan and add the chopped onion. Cook until soft, about 5 minutes. Add the garlic and tomatoes and break into chunks with a wooden spoon. Add lime juice and simmer 5 minutes. Add lemon balm or mint, cumin seed, and salt and pepper to taste.

Meanwhile, heat the 4 tablespoons of butter in a frying pan. Add the sweetbreads and saute for several minutes, until browned on both sides. Add the turnip greens and toss over heat 3-5 minutes, until the sweetbreads are done. Remove from the heat, pour tomato sauce over, and serve topped with lime zest.

DUPREE. Nathalie New Southern Cooking Alfred A. Knopf, Inc. New York Submitted by John Hartman Indianapolis, IN

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