| Description: | Lemon caper butter, parsley and celery |
| Date: | 10.26.21 |
| Allergens: | Gluten, dairy |
| Plating: | Sam’s Platter |
| Price: | $ 28.00 |
| Portion | Plate Component | ||||
| 8 oz. | Poached, pressed veal sweetbreads | ||||
| 2 T. | Seasoned flour | ||||
| 2 T. | Sweet butter | ||||
| 1 T. | Capers, drained and chopped lightly | ||||
| 1 T. | Parsley leaves, coarsely chopped | ||||
| 1 T. | Celery leaves, coarsely chopped | ||||
| 1/2 | Lemon, freshly squeezed | ||||
| 1 1/2 oz. | Clarified butter | ||||
| 1 | Starch and Veg | ||||
Flour the sweetbreads, then pan-fry them in clarified butter until they are brown. Remove from the pan and drain on a paper towel. Add the sweet butter to the pan, and cook until lightly browned. Add the capers and lemon juice and stir. Add the parsley and celery leaves and mix. Arrange on the plate and spoon the sauce over. Garnish with sides as ordered.