Soak sweetbreads in a shallow dish covered with milk. Set aside in a cool place or refrigerate for at least 4 hours to whiten. Discard milk, place sweetbreads in a saucepan, squeeze lemons over and drop in lemon shells as well. Add 1 tablespoon of salt, a pinch of pepper and cover with water. Bring to a boil, reduce heat and simmer for about 10 minutes. Using a slotted spoon, transfer sweetbreads to an ice water bath to cool quickly. Drain and pat dry. To press sweetbreads, place on a large plate, top with another plate, and weight with several cans. Set aside, refrigerated, at least 4 hours. Sweetbreads should be pressed to 3/4-inch thickness to give them a nice, firm texture; if you dont press them enough they will be spongy. To clean pieces, remove any excess membranes and veins from pressed lobes; leave pieces as intact as possible. If lobes are large, slice them in half horizontally. Sweetbreads are ready to use in any recipe. This recipe yields 1 pound sweetbreads. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-102 broadcast 10-31-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 12-12-1996 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 162 (12%)|
|Amt Per Serving||% DV|
|Total Fat 18g||24 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 9.8mg||3 %|
|Sodium 3113mg||107 %|
|Potassium 978.5mg||26 %|
|Total Carbohydrate 250.3g||74 %|
|Dietary Fiber 18.1g||72 %|
|Sugars, other 232.3g|
|Protein 41.3g||59 %|
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Calories per serving: 1323
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