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| Time: 1 hour plus overnight refrigeration |
| 2 pounds sweetbreads (from the ones by the heart; about 4 handful-size pieces) |
| 4 thick slices smoked bacon |
| 8 tablespoons (1 stick) butter |
| 8 teaspoons capers, plus 4 teaspoons caper juice |
| 9 cups vegetable shortening |
| 4 large eggs, lightly beaten |
| 2 cups panko (Japanese bread crumbs) |
| Freshly ground black pepper |
| About 1 tablespoon lemon juice, for sprinkling |
| 4 lemon wedges, for garnish. |
| 1. In a large bowl, combine 1/2 cup salt with 2 quarts cold water. Add sweetbreads and |
| refrigerate overnight. The next day, drain and rinse until water runs clear. |
| 2. Place sweetbreads in a deep pan, and cover with water. Simmer until firm, 20 minutes; |
| meanwhile, fill a large bowl with ice water. Transfer sweetbreads to ice water to cool. Drain, pat |
| dry, peel off membrane and set aside at room temperature. |
| 3. Place bacon in a small sauté pan over medium heat. When most fat is rendered and bacon is |
| brown, drain off fat and return pan and bacon to heat. Add 4 tablespoons butter a little at a time, |
| swirling pan, until sauce is thickened. Add capers and caper juice and 2 teaspoons water; swirl to |
| blend. Remove from heat, and keep warm. |
| 4. In a deep pan, melt vegetable shortening, and bring to 350 degrees. Place eggs, flour and |
| panko in individual bowls. Dip sweetbreads in flour until completely coated. Then dip first in eggs |
| and then in panko, pressing so that panko adheres. Lower sweetbreads into hot oil, and fry until |
| hazelnut brown, 5 to 6 minutes. Drain on paper towels. |
| 5. To serve, place bacon-caper sauce over medium heat, and swirl in remaining butter. Slice |
| sweetbreads diagonally and arrange on a serving platter. Pour sauce over sweetbreads. Sprinkle |
| pepper and a little lemon juice on top, and garnish with lemon wedges. Serve hot. |
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Barrington
Software Incorporated