In article >,
"Nobody" > wrote:

> Many of the steakhouses on the CA central coast used to serve these, such as
> F. McLintocks. I don't think they do so now, but they were readily available
> in the markets when I lived there, 10 years ago or so.
>
> I like to make them "picatta" style. I slice them lengthwise, so that they
> are about 1/4 to 1/2 inch thick. I do not blanch them, and I do not bread
> them, and I do not pick away any membranes or fat. In a hot cast-iron
> skillet, saute them in butter with fresh-ground pepper, maybe with some
> garlic if you are so inclined, until they are done through, browned on the
> outside, and the butter is browned.
>
> Remove the sweetbreads from the skillet, and add some lemon juice and
> capers. Reduce until the sauce is thick as syrup. Put the sweetbreads back
> into the pan to reheat and coat with the sauce, and then serve. Just
> heavenly!


Damn, that sounds good! :-)
Do you slice them partially frozen to get an even thickness?

Do try them on a wood grill sometime, to the point where they are a nice
golden brown on the outside. OH so good!

We always used the boiling water to make the roux sauce as it was well
flavored.

Thanks!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson