samedi 13 décembre 2014

Grilled Sweetbreads


Yield: 4 Servings
1 3/4 lb sweetbreads
1 t powdered mustard
4 T soy sauce
2 T pernod (optional)
2 T honey
1 pn allspice,Ground
1 lemon wedges
THE DAY BEFORE grilling, place sweetbreads in a pot of cold water,
place over high heat on the stove and bring to a boil. Immediately
drain the sweetbreads and rinse them in cold water. Trim any fat and
membrane. Prepare the marinade. Combine mustard, soy sauce,
Pernod,
honey and allspice in a bowl or plastic bag and mix well. Place the
sweetbreads in the marinade, cover and place in the refrigerator
overnight. Light a grill or preheat a broiler. Place the sweetbreads
on the grill or under the broiler and cook 15 to 20 minutes on each
side. Arrange sweetbreads on a platter, surround with lemon wedges
and serve immediately.

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