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     Title: Scaloppine of Sweetbreads with Lemon
Categories: Italian, Veal, Ceideburg 2
     Yield: 6 servings

     2 lb Sweetbreads, soaked,
          -trimmed, and blanched
          Flour
          Salt and freshly ground
          -pepper
     4 tb Butter
     2    Lemons, very thinly sliced

 Cut the sweetbreads into slices 1/2 inch thick, season them with salt
 and pepper, and dust with flour.  Heat the butter in a 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 and
 keep warm.  Add the paper-thin slices of lemon to the butter
 remaining in the pan, toss over high heat for a few seconds, and then
 spoon them over the sweetbreads.

 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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