Recipe 17

sweetbreads with cabbage and puff paste

In 2 Tbs lard, sauté

  • 4 Tbs fresh sliced blanched almonds with
  • 2 Tbs grated ginger root and
  • 3/4 cup sliced cabbage.

Stir in 12-18 oz. sweetbreads. Continue to sauté until the sweetbreads begin to color.When the cabbage and sliced blanched almonds are tender, reduce heat to low. Stir in

  • 2 cups red wine, adding
  • 1-3 Tbs oatmeal to thicken, if desired.

Season the sauce with

  • 1 Tbs lemon juice
  • 1 tsp cinnamon
  • 1 tsp oregano, and
  • one whole garlic clove.

Cover and simmer about 30 mins.Serve hot over puff paste. Garnish each serving with pickled beets.

Recommended beverage: sake.