Title: Sweetbreads with Lemon (Animalla Di Vitello Fritta Al Lim
Categories: Italian Veal Ceideburg
Yield: 6 Servings

2	lb	Sweetbreads, soaked, trimmed, blanched, and sliced
A MARINADE
1/2	c	Oil
1/2	c	Lemon juice
1	tb	Chopped thyme (or 1 teaspoon dried)
1		Bay leaf, crumbled
10		Basil leaves
1		Clove garlic, crushed in the garlic-press
1	ts	Salt
1/4	ts	Freshly ground pepper
		Flour
6	tb	Butter
2		Lemons, quartered

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

Posted by Stephen Ceideburg; December 22 1990.

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