With sharp knife remove fat membranes	Sauté about 7 minutes

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Sautéed Sweetbreads aux Cepres

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: Serves 6

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Ingredients

• 3 pair medium-sized veal sweetbreads

• Water to cover

• 1 tsp salt

• 1 Tbsp white vinegar

• Bouquet garni

• 3 bay leaves

• Flour seasoned with 1/2 tsp salt, 1/8 tsp white pepper, 1/2 tsp garlic powder

• 1 stick salted butter

• 1 Tbsp lemon juice

• 2 oz capers, well-drained

• 6 lemon wedges

• Chopped parsley

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Preparation

Blanch sweetbreads in enough water to completely cover them. For each quart of water, add 1 teaspoon salt, 1 tablespoon white vinegar, plus bouquet garni and 3 bay leaves.

Bring water to boil; add sweetbreads, reduce heat and simmer 20 minutes. Drain sweetbreads immediately. Plunge them into cold water.

With a very sharp knife remove all fat membranes and tubes. Slice sweetbreads into medallions of approximately equal size. Pat medallions dry. Dust lightly with seasoned flour.

Melt butter and cook until browned. Add sweetbreads and lemon juice; sauté about 7 minutes.

Remove medallions to heated platter. Toss capers in pan juices until warm. Spoon capers and butter over sweetbreads. Garnish with parsley and lemon wedges.