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LOCATION: Recipes >> Variety Meats >> Sweetbreads 01

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Sauteed Sweetbreads with Ham

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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