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In article >,
(Kathy in NZ) wrote:

> 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
>
>

I've never tried them breaded. :-)
Wonder how that would work with a fry baby?

Thanks!
--
Om.

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