Lamb/Veal Sweetbreads


Wash thoroughly and blanch in salted boiling water with a little garlic, ginger and onion until cooked and firm (4 minutes for lamb, 8 for veal). Drain and cool slightly, then carefully peel away and discard the outer membrane. Cut into 3 cm ( inch) pieces and follow the classic crumbing technique of dusting with plain (all-purpose) flour, dipping in beaten egg and coating with dry breadcrumbs. Deep-fry until golden brown then season with salt.