Soak the sweetbreads in running water or several changes of water for 2 or 3 hours. Do not cut them up but blanch them whole in fresh boiling water for 5 minutes. Drain and refresh them in cold water then cut away all waste and peel off their outer transparent skin.
Colour the carrot with the whole onions in the goose fat in a heavy pan with a tight fitting lid. Add the sweetbreads, the