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lid wrote:

>Looking for recipes for sweetbreads. Just did some the other night
>but the same way I have done them for years. Par boiled, cleaned,
>diced and fried with whatever spice combo that hits me at the time.
>Found a few doing a search of the web but would like to hear anyone's
>favorite.
>

While converting old VHS tapes to DVD for my wife, I actually ran
across an old "Great Chefs" show that had some French guy doing
roasted sweetbreads with truffles and endive. It looked very easy to
do - browned them in a pan and finished them off in the oven.
However, by the time the sauce and everything was done, there was so
much butter and cream that I felt a little queasy just watching it.
And then there's the truffles - it appeared that he used about a
hundred bucks worth, unless he buys them at a huge discount. If
you're interested, I will look at again, and jot down the recipe for
you - I think you could leave out the truffles <G>. Sounded pretty
good.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.