On Sun, 09 Oct 2005 17:00:06 -0500, OmManiPadmeOmelet
> wrote:

>I normally serve these boiled (then separated with the membranes and fat
>removed) in a simple white sauce over scrambled eggs or bits of toast.
>The white sauce is made from the boiling water with roux.
>
>I've also cooked them on the barbecue, whole, then sliced.
>
>Both ways are delicious!
>
>I just bought a package yesterday and plan to marinate them in a lemon
>based marinade, probably with fresh rosemary. I want to try them on the
>electric grill.
>
>How do others cook and serve these delightful morsels?
>
>Cheers!
>--
>Om.
>
I breadcrumb them, then fry them.

First I boil them, as you do, just long enough to make them firm. When
they've cooled, I separate them into pieces, about the size of medium
scallops. I don't remove all the membranes. They hold the meat
together, like sausage skins.

Then I flour, egg and breadcrumb them and fry them in a little butter
till breadcrumbs are golden.

Kathy