MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Scaloppine of Sweetbreads with Lemon
  Categories: Italian, Veal, Ceideburg 2
       Yield: 6 servings
  
       2 lb Sweetbreads, soaked,
            -trimmed, and blanched
            Flour
            Salt and freshly ground
            -pepper
       4 tb Butter
       2    Lemons, very thinly sliced
  
   Cut the sweetbreads into slices 1/2 inch thick, season them with salt
   and pepper, and dust with flour.  Heat the butter in a large frying
   pan over fairly high heat and brown the sweetbreads for about 3
   minutes on each side.  Transfer them to a hot serving platter and
   keep warm.  Add the paper-thin slices of lemon to the butter
   remaining in the pan, toss over high heat for a few seconds, and then
   spoon them over the sweetbreads.
   
   Serves 6.
   
   From “Great Italian Cooking-La Grande Cucina Internazionale” by Luigi
   Carnacina, edited by Michael Sonino, Agradale Press, New York
   
   Posted by Stephen Ceideburg; December 22 1990.
  
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