|Veal sweetbreads||2 Pound, soaked, parboiled, membrane removed, pressed under weights|
|Meat stock||1 3⁄4 Cup (28 tbs)|
|Onion||1 , sliced|
|White wine vinegar/Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Eggs||2 , beaten|
|Dry bread crumbs/1/2 cup1, 25 milliliter flour||3⁄4 Cup (12 tbs)|
|Fresh parsley leaves||2 Cup (32 tbs), deep fried in hot oil for 10 seconds, drained|
|Oil||2 Cup (32 tbs)|
Slice the sweetbreads into long pieces.
Melt the butter in a large pot, add the stock and salt and pepper, the basil, onion and vinegar or lemon juice, and then the sweetbreads.
Simmer the mixture over low heat for 15 minutes, or until the sweetbreads are cooked through.
Remove the sweetbreads from the pot, pat them dry and dip them in the beaten eggs.
Sprinkle them with the bread crumbs or coat them with the flour.
Melt the lard and saute the sweetbreads for five minutes, or until well browned.
Remove the sweetbreads from the pan, arrange them on a serving dish and garnish them with the fried parsley.