Pan-Fried Sweetbreads with Barigoule of Spring Vegetables

Most everyone these days cooks sweetbreads for a finished dish from the raw state, a practice that shortchanges the potential flavor and texture of the sweetbreads, giving them a bad reputation. But if you braise them first on a flavorful bed of “aromatics” (Aromatic Vegetable Mix) and fresh herbs, the sweetbreads take on a more complex flavor as well as a smooth and unctuous texture.