- 4 pairs veal sweetbreads or 6 pairs of lamb sweetbreads
- Blanch and trim sweetbreads. Boil water with vegetables and seasonings for 15 minutes, then add the blanched sweetbreads. Simmer for about 15 minutes.
- Drain and cool. Normally, in French cooking the cooled sweetbreads would be placed between two plates, weighted down and refrigerated. I find wrapping them tightly in foil or