Sweetbreads With Crab, Capers and Lemon

• 4 lobes fresh sweetbreads
• 1 cup dry white wine
• 3/4 cup coarsely chopped onions
• 3/4 cup coarsely chopped celery
• 3/4 cup coarsely chopped carrots
• 2 bay leaves
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 cup flour
• 10 tablespoons butter
• 2 teaspoons drained capers
• 4 lemon halves
• 2 teaspoons Dijon-style mustard
• 1/2 teaspoon paprika
• 6 ounces lump crab meat
• 1 teaspoon lemon juice
• 16 thin lemon slices, seeded and peeled
• 1/4 cup finely chopped parsley

1. Soak sweetbreads in cold water to cover in the refrigerator for several hours, changing water frequently.
2. Drain.
3. Put sweetbreads in a saucepan or kettle, and add water to cover, wine, onions, celery, carrots, bay leaves and salt.
4. Bring to a boil, and cook 5 minutes.
5. Put sweetbreads in one layer on a rack.
6. Cover with a second rack and add weights.
7. Let stand until cool, at least 2 hours.
8. Chill.
9. Pick over sweetbreads, and remove membranes, filaments or tendons.
10. Cut each sweetbread into thin slices, each about 1/4 inch thick.
11. Sprinkle slices on both sides with salt and pepper.
12. Dredge slices in flour, and shake off excess.
13. Heat 1 tablespoon butter in a heavy skillet, and add a quarter of the sweetbread slices.
14. Cook the slices about 1 minute per side.
15. When cooked, pour off excess butter.
16. Heat another tablespoon butter, and cook another quarter of the sweetbread slices, continuing until all sweetbreads are cooked.
17. Wipe out skillet.
18. Add 2 tablespoons butter to skillet and add capers.
19. Cook, stirring, about 30 seconds.
20. Spoon equal portions of capers over each serving of sweetbreads.
21. Sprinkle each serving with the juice of one lemon half.
22. Heat remaining 4 tablespoons butter, and add mustard and paprika.
23. When mixture bubbles, add crab meat.
24. Sprinkle with 1 teaspoon lemon juice.
25. Spoon equal amounts of crab mixture over each serving of sweetbreads.
26. Dip the rim of each lemon slice in chopped parsley.
27. Garnish each serving with 4 lemon slices.

fresh sweetbreads, white wine, onions, celery, carrots, bay leaves, salt, freshly ground pepper, flour, butter, capers, lemon halves, mustard, paprika, lump crab meat, lemon juice, lemon slices, parsley

Taken from cooking.nytimes.com/recipes/2231 (may not work)