Sauteed Sweetbread with Caramelized Shallots

• 1 calf’s sweetbread
• 225 g (8 oz) shallots
• 175

Soak the sweetbread in several lots of fresh water for 3 hours to clean out the blood. Then place in a saucepan, cover with fresh cold water and bring to the boil slowly. Remove from the heat and allow to cool, then drain and carefully pull off the outside skin, membranes and nodules of fat.

Dip the shallots in a saucepan of boiling water for 1 minute then run under cold water until coo