Calf Sweetbreads Meuniere
|Hot water||4 Cup (64 tbs)|
|Calf sweetbreads||1 Pound, trimmed|
|Lemon juice||3 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Butter||1⁄2 Cup (8 tbs)|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Parsley||1 Tablespoon, chopped|
Preheat oven to BROIL.
In a casserole dish, bring to a boil water, sweetbreads, salt, 1 tbsp (15 mL) lemon juice and ginger.
Over low heat, simmer 20 minutes.
Immerse in a bowl of ice cold water.
Remove filaments, veins and connective tissue.
Slice in half lengthwise.
In a small saucepan, over very low heat, melt butter.
Dredge with bread crumbs.
Set aside remaining melted butter.
Transfer sweetbreads to a roasting pan with a rack.
Brown in oven 4-5 minutes each side.
Tip sweetbreads into a warm serving dish.
In the same saucepan, combine butter and remaining lemon juice.
Spoon over sweetbreads.
Garnish with parsley.