Sweetbread Ragoût

Up to the tricks of his trade, Leonardi was aware that prunes make a handy, cheap substitute for truffles. They also add a pleasant touch of sweetness to this dish.

Blanch one or two calves’ sweetbreads in boiling water and cut in large pieces, then put in a saucepan with some sliced truffles or prunes, according to the season, or both dried sweetbreads and prunes soaked in water to soften them, a piece of ham, a bit of butter, a bouquet of mixed herbs and cook; when it begins to dr