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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

Chow