Braised Sweetbreads

• 4 large whole sweetbreads
• 2 cups fine mirepoix
• 2 bay leaves

Soak the sweetbreads in salty cold water for 2 hours, changing the water whenever it becomes bloody. Drain them and put them in a pot. Add cold water to cover them by 2 inches and bring to a boil. Drain, put them in a colander, cover with ice, and run cold water over them for 5 minutes.

Peel of