酥脆的甜面包

小牛肉的甜面包是我最喜欢的肉类。格洛里亚（Gloria）最喜欢的两个内心是小牛的大脑和猪的脚，她的脚都超过了甜面包。多年前，当我来到美国时，甜面包非常便宜，因为没人买它们。不幸的是，时代已经改变，现在的甜面包现在非常昂贵。甜面包有两种类型：喉咙中的长长的狭窄条带，是胸腺，心脏附近的较大的圆形腺体，即胰腺。两者都很好，尽管我倾向于更较大的较大的较大的东西，这更牢固，而且更容易切成薄片。您可以在Pâtés中放甜面包，在烤箱中缓慢炖，或者在泡芙糕点中。在此食谱中，它们被切成薄片和炒。无论您打算如何提供甜面包，都必须先将它们浸入冷水中。我经常在一夜之间这样做，但是由于颜色变红，因此应该更换水几次。 Sweetbreads should be white after soaking, which improves their taste and appearance. In most of my cooking life, I have blanched sweetbreads and pressed them under a weight before proceeding with a recipe. All of my books reflect this. Some chefs blanch sweetbreads for a minute or so, others for 15 minutes. Blanching eliminates the sometimes offending odor of raw offal, and keeping them under a weight makes them more compact and uniform in texture. But for this recipe, I slice raw, unblanched sweetbreads into ½-inch slices and sauté them with excellent results. You can dredge the slices in one of the following: fine, dry bread crumbs, regular flour, Wondra flour, or roasted corn flour. Each of these gives a slightly different coating and crispness to the sweetbreads. A favorite classic preparation is to brush the sweetbreads with melted butter before coating them with bread crumbs, so the crumbs will adhere well. I serve sweetbreads on top of corn or other vegetables in season, and make a little dressing with fresh tomato, onion, capers, oil, and lemon juice to spoon over them. The dressing shouldn”t be spooned on until the last minute, because you don”t want to lose the crispness of the sliced sweetbreads. The dressing can also be served on the side.

烹饪方法炒作

成本挥霍

总时间半天

场合休闲晚宴，正式晚宴

食谱课程主菜

饮食考虑无鸡蛋，免费花生，免费大豆，无树坚果

一顿饭晚餐

情绪冒险

味道和质地酥脆，多汁，肉味，咸，甜，浓郁，酸