Sweetbreads In Lemon Sauce

500 g/1 1/4 lb lambs' sweetbreads
1 tablespoon lemon juice
salt
freshly ground black pepper
1 large red pepper, cored, desecded and thinly
sliced
25 g/1 oz polyunsaturated margarine
15 g/1/2 oz plain flour
1 tablespoon dried skimmed milk powder

Soak the sweetbreads in cold water for 1 hour.

Discard the water. Put the sweetbreads in a saucepan and add water to cover. Bring to the boil, then drain. Put the sweetbreads back in the pals, add fresh water and poach gently for about 10 minutes, skimming as necessary. Add the lemon juice and salt and pepper. Cover the saucepan

tightly and simmer for 30 minutes or instil the sweetbreads are tender. Blanch the red pepper strips in boiling water for I minute.

Drain the sweetbreads, reserving the cooking liquid. Allow them to cool slightly then remove the membranes. Set aside and keep warns.

Melt the margarine in a saucepan and stir in the flour. Cook for 2 minutes. Stir in the sweetbreads' cooking liquid, red pepper and skimmed milk powder. Add salt and pepper to taste and cook for is few minutes. Pour the sauce over the sweetbreads and serve.

SERVES 4