Sweetbreads With Lemon

2 lb Sweetbreads, soaked, trimmed, blanched, and sliced

A Marinade
1/2 c Oil
1/2 c Lemon juice
1 tb Chopped thyme (or 1 teaspoon dried)
1 Bay leaf, crumbled
10 Basil leaves
1 Clove garlic, crushed in the garlic-press
1 ts Salt
1/4 ts Freshly ground pepper
Flour
6 tb Butter
2 Lemons, quartered

Place the sliced sweetbreads in the marinade for 2 hours. Drain thoroughly, and dust with flour. Heat the butter in a very 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, pour the butter in the pan over them and garnish with the lemon quarters.

Serves 6.

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