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 10 minutes. Sweetbreads should be about medium when they are done poaching. 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. Yield: 1 pound Recipe By :ESSENCE OF EMERIL SHOW #EE102 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:24:21 -0500 From: Meg Antczak
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|Serving Size: 1 Serving (802g)|
|Recipe Makes: 1|
|Calories from Fat: 161 (12%)|
|Amt Per Serving||% DV|
|Total Fat 17.8g||24 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 9.8mg||3 %|
|Sodium 3260.6mg||112 %|
|Potassium 951.2mg||25 %|
|Total Carbohydrate 254.1g||75 %|
|Dietary Fiber 17.2g||69 %|
|Sugars, other 236.8g|
|Protein 40.8g||58 %|
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Calories per serving: 1320
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