Pan Fried Sweetbreads
|Veal sweetbreads||2 Pound|
|White vinegar||4 Ounce|
|Garlic||2 Clove (10 gm), chopped|
|Lemon||1 , juiced|
|White wine||4 Ounce|
|Heavy cream||6 Ounce|
|White pepper||1 Pinch|
|Chopped parsley||1 Tablespoon|
Boil the sweetbreads for 8 minutes in a pot of water with the vinegar, garlic and lemon juice added.
Drain and rinse in cold water, then peel and cut into bite size pieces.
Heat the butter and oil in a frying pan and cook the sweetbreads for 5 minutes.
Stir in the remaining ingredients and cook until the sauce has reduced by half, then serve.