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.