Any sweetbread preparation must begin with soaking and braising, and the sweetbreads taste even more wonderful if they are cooked a day before serving.
Soak the sweetbreads in salty, cold water for 2 hours, changing the water whenever it becomes bloody. Drain the sweetbreads and put them in a pot. Add cold water to cover by
Reheat the oven to 375°F
Put the vegetable mix, bay leaves, and thyme and parsley sprigs in a casserole just large enough to hold the sweetbreads in a single layer. Cover and cook in the
Put the sweetbreads on the vegetable mix, pour the stock and wine over them, and season lightly. Reduce the oven temperature to 325°F and braise in the
Lift out the sweetbreads, brush off any vegetable mix clinging to them, put them in a bowl, and strain the cooking liquid over them. Let the sweetbreads cool in the liquid.
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