Skewered Lamb Sweetbreads, Sun-Dried Tomatoes, Eggs and Button Mushrooms

• 4 lamb sweetbreads, sinew trimmed
• 300 g (10½ oz/2 bunches

Refrigerate the sweetbreads in cold water for 12 hours, changing the water at least twice. Drain the sweetbreads then blanch in a saucepan of boiling salted water for 30 seconds. Remove the sweetbreads with a slotted spoon and drain on paper towel. Set aside to cool to room temperature.

Bring a medium saucepan of water to a rapid boil. Add the parsley. After 20 minutes, shock the parsle