Sweetbreads have a wonderful texture and a flavor that’s almost neutral, so you can play with a lot of garnishes. Here it’s larded with bacon, to infuse the meat with that flavor, and paired with truffles and slow-cooked endive.
Preparing sweetbreads is a two- to three-day process; these are soaked and then blanched in water, then cleaned, braised in stock, and finally sautéed. Sweet-breads come in two parts. The “heart” lobe, or top rounded portion (noix, or “nut,” in French