Ingredients
- 4 lobes fresh sweetbreads
- 1 cup dry white wine
- ¾ cup coarsely chopped onions
- ¾ cup coarsely chopped celery
- ¾ cup coarsely chopped carrots
- 2 bay leaves
- Salt to taste if desired
- Freshly ground pepper to taste
- ½ cup flour
- 10 tablespoons butter
- 2 teaspoons drained capers
- 4 lemon halves
- 2 teaspoons Dijon-style mustard
- ½ teaspoon paprika
- 6 ounces lump crab meat
- 1 teaspoon lemon juice
- 16 thin lemon slices, seeded and peeled
- ¼ cup finely chopped parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
949 calories; 75 grams fat; 34 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 38 grams protein; 619 milligrams cholesterol; 560 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Soak sweetbreads in cold water to cover in the refrigerator for several hours, changing water frequently. Drain.
- Put sweetbreads in a saucepan or kettle, and add water to cover, wine, onions, celery, carrots, bay leaves and salt. Bring to a boil, and cook 5 minutes.
- Put sweetbreads in one layer on a rack. Cover with a second rack and add weights. Let stand until cool, at least 2 hours. Chill.
- Pick over sweetbreads, and remove membranes, filaments or tendons. Cut each sweetbread into thin slices, each about 1/4 inch thick.
- Sprinkle slices on both sides with salt and pepper. Dredge slices in flour, and shake off excess.
- Heat 1 tablespoon butter in a heavy skillet, and add a quarter of the sweetbread slices. Cook the slices about 1 minute per side. When cooked, pour off excess butter. Heat another tablespoon butter, and cook another quarter of the sweetbread slices, continuing until all sweetbreads are cooked. Wipe out skillet.
- Add 2 tablespoons butter to skillet and add capers. Cook, stirring, about 30 seconds.
- Spoon equal portions of capers over each serving of sweetbreads. Sprinkle each serving with the juice of one lemon half.
- Heat remaining 4 tablespoons butter, and add mustard and paprika. When mixture bubbles, add crab meat. Sprinkle with 1 teaspoon lemon juice.
- Spoon equal amounts of crab mixture over each serving of sweetbreads. Dip the rim of each lemon slice in chopped parsley. Garnish each serving with 4 lemon slices.
Dining and Cooking