Sauteed Sweetbreads with Lemon and Cinnamon

1. 1

   Soak the sweetbreads in lukewarm water for 23 hours to remove any traces of blood, changing the water twice.

2. 2

   Rinse them and remove the tough outer membrane and any bits of fat, but leave the inner membrane intact so that the sweetbreads dont disintegrate.

3. 3

   Put them in a pan of lightly salted water, bring slowly to the boil, and simmer 3 minutes; this firms them up.

4. 4

   Lift them out with a slotted spoon and plunge them into cold water.

5. 5

   Drain and dry them, and pull off any gristle.

6. 6

   Fry the onion in the butter in a large skillet, over low heat, until soft.

7. 7

   Slice the sweetbreads and put them in the skillet.

8. 8

   Dust lightly with cinnamon and cook the slices for 1 minute on each side.

9. 9

   Squeeze lemon juice over them and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.