| 1 | Preheat oven to 375°F. |
| 2 | Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. |
| 3 | Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. |
| 4 | Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads. |
| 5 | Cook until they are dark golden on both sides, about 5 minutes per side. |
| 6 | Do not crowd the pan or they won"t brown. |
| 7 | Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil. |
| 8 | Cover the skillet and transfer to the oven. |
| 9 | Turn temperature to 325f and cook 35 minutes, turning once. |
| 10 | Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. |
| 11 | Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes. |
| 12 | Remove from the heat and whisk in the butter. |
| 13 | When it"s time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon. |
| 14 | Michael roberts - prodigy guest chefs cookboo |
