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
Peel off most of the outer membrane, keeping the sweetbreads as intact as possible. Put them in a pan, put another pan or plate on top, and weight them with some cans or heavy jars. Let stand overnight or at least for several hours.
Heat the oven to 375°F.
Put the mirepoix, bay leaves, and thyme and parsley sprigs in a casserole just large enough to hold the sweetbreads side by side. Cover and cook in the
Lift out the sweetbreads, brush off any mirepoix clinging to them, put them in a bowl, and strain the cooking liquid over them. Let cool in the liquid.
© 1986 Jeremiah Tower. All rights reserved.