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Veal Sweetbreads "Patron"

4 servings

Ingredients

• 600 g Veal sweetbread
• Salt (nach Bedarf)
• batter (nach Bedarf)
• Oil (for deep frying) (nach Bedarf)
• Spaghetti (nach Bedarf)
• Tomato sauce (nach Bedarf)
• Onion rings (baked) (nach Bedarf)
• Lettuce (nach Bedarf)

Instructions

1. Remove 600 g veal sweetbreads from skins and blood vessels.
2. Place in cold salted water, bring to a boil, drain and repeat this process several times.
3. After cooling, drain well, slice diagonally and salt.
4. Coat the slices in batter (see page 50) and immediately deep-fry in abundant hot oil until golden yellow.
5. Toss spaghetti with tomato sauce and arrange.
6. Place the fried veal sweetbreads on top and sprinkle with crispy fried onion rings.
7. Serve with lettuce salad.

Based on a cookbook by Hans Hofer (1964), adapted with AI.