Sweetbreads With Crab Capers And Lemon Recipes

SWEETBREADS WITH CRAB, CAPERS AND LEMON

Steps:

• 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.