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LOCATION: Recipes >> Variety Meats >> Doreen Randal seeks a recipe for sweetbreads:

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3 pairs sweetbreads (about 3 pounds)
2 tablespoons lemon juice
1/2 cup flour
salt and pepper
8 tablespoons butter
6 thin slices boiled ham
1 shallot, minced
1 teaspoon Dijon
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley

Soak the sweetbreads in cold water for 2 hours, changing the water once.
Blanch them by placing in a large saucepan, covering with water and
adding 2 tablespoons lemon juice. Bring to boil slowly and simmer 20
minutes. Drain and plunge into cold water. When cool, remove membrane
and trim. Pat dry.

Mix flour with salt and pepper. Dust sweetbreads lightly with flour.
Melt 4 tablespoons of butter in skillet. Add sweetbreads and saute over
medium high heat until brown on both sides, about 8 to 10 minutes.
Remove and keep warm. Saute the ham slices for a minute until lightly
browned; slip a slice of ham under each sweetbread.

Add the remaining butter to skillet along with the shallot and saute
for a minute. Stir in the mustard and lemon juice. Bring to a boil
and whisk until frothy. Pour over sweetbreads, sprinkle with parsley.

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