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Ingredients

• 1½ pounds [675 g] veal sweetbreads or lamb sweetbreads if available
• 2 teaspoons [10 mL] salt, dissolved in 4 cups [960 mL] cold water
• ½ teaspoon [3 mL] ground cinnamon
• ½ teaspoon [3 mL] sweet paprika
• ¼ teaspoon [1 mL] ground cardamom
• ¼ teaspoon [1 mL] ground allspice
• ¼ teaspoon [1 mL] cayenne
• 1½ tablespoons [25 mL] unsalted butter
• 1½ tablespoons [25 mL] olive oil
• 2 cups [480 mL] flour seasoned with ½ teaspoon [3 mL] garlic powder
• Salt and ground white pepper to taste
• Mixed field greens, for service
• Juice of 2 lemons
• Minced parsley, for garnish
• Lemon wedges, for garnish

Description

Sweetbreads, Unlike Most Organ Meats, Are Surprisingly Popular As A Restaurant Menu Item. Sweetbreads Are Thymus Glands From Calves Or Lambs, With Lamb Sweetbreads Being Preferred In The Middle East (they May Be More Difficult To Obtain In The United Stat

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