Veal Sweetbreads in Puff Pastry

To cook the sweetbreads and pastry

Divide the sweetbreads into 12 or 18 pieces and season with salt and pepper. Melt the clarified butter in a heavy frying pan or skillet and gently sauté the sweetbreads until just golden brown. Add the shallots and cook gently without further browning. Add the Champagne and increase the heat to a moderately slow level, red