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1
Soak sweetbreads in cold water to cover in the refrigerator for several hours, changing water frequently.
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2
Drain.
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3
Put sweetbreads in a saucepan or kettle, and add water to cover, wine, onions, celery, carrots, bay leaves and salt.
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4
Bring to a boil, and cook 5 minutes.
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5
Put sweetbreads in one layer on a rack.
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6
Cover with a second rack and add weights.
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7
Let stand until cool, at least 2 hours.
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8
Chill.
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9
Pick over sweetbreads, and remove membranes, filaments or tendons.
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10
Cut each sweetbread into thin slices, each about 1/4 inch thick.
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11
Sprinkle slices on both sides with salt and pepper.
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12
Dredge slices in flour, and shake off excess.
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13
Heat 1 tablespoon butter in a heavy skillet, and add a quarter of the sweetbread slices.
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14
Cook the slices about 1 minute per side.
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15
When cooked, pour off excess butter.
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16
Heat another tablespoon butter, and cook another quarter of the sweetbread slices, continuing until all sweetbreads are cooked.
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17
Wipe out skillet.
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18
Add 2 tablespoons butter to skillet and add capers.
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19
Cook, stirring, about 30 seconds.
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20
Spoon equal portions of capers over each serving of sweetbreads.
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21
Sprinkle each serving with the juice of one lemon half.
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22
Heat remaining 4 tablespoons butter, and add mustard and paprika.
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23
When mixture bubbles, add crab meat.
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24
Sprinkle with 1 teaspoon lemon juice.
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25
Spoon equal amounts of crab mixture over each serving of sweetbreads.
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26
Dip the rim of each lemon slice in chopped parsley.
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27
Garnish each serving with 4 lemon slices.
