Sweetbreads with Sauce Grenoble:
	
	2 sweetbreads
	1 tbs clarified unsalted butter
	1 tbs unsalted butter
	Flour
	
	Sauce:
	2 tbs unsalted butter
	3 tbs capers
	1 lemon, peeled and cut into sections, membranes removed
	1 tbs veal stock (demi-glazed)
	
	Poach the sweetbreads for 1½ hours in a courtbouillon 
	(pan of water flavored with lemon juice, slices of lemon, parsley, 
	fresh thyme, bay leaf and salt to taste). When cool, peel off all 
	skin on the sweetbreads and lightly flour them.
	
	In a mixture of one tablespoon each clarified butter and butter, 
	brown the sweetbreads for a couple of minutes on each side, take 
	them out of the pan and place in a 375 degree oven for about five 
	minutes - Keeping them in the sauté pan would dry them out. 
	In sauté pan, add the two tablespoons butter, capers and 
	lemon wedges and sauté over hot fire for a minute. Add veal 
	stock and cook for about a minute.
	
	Place sweetbreads on plates and pour sauce over. Garnish with chopped parsley.
	
	NOTE: A light cream sauce with mushrooms may be used instead.

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