Fritot of Sweetbread

Fritot de Ris de Veau


Take a sweetbread blanched, braised, and pressed, and when cool cut it straight through and stamp it out with a round cutter about one and a half inches in diameter, put these into a basin and season with a teaspoonful of salad oil and a few drops of lemon juice and a sprinkling of chopped parsley; let it lie in this for about one hour, then dip each piece separately into frying batter and drop them into clean boiling fat, fry for about five minutes till a pretty golden colour, then take up and dish en couronne, on a dish-paper or napkin; serve with fried parsley in the centre.