Sweetbreads with Sorrel

Preparing the sweetbreads

Prick the sweetbreads with a trussing needle and leave them in a bowl under a trickle of cold running water for an hour or two. Transfer them to a saucepan of cold salted water, bring to the boil and blanch for 10 minutes, stirring them round once or twice.

When they have whitened, remove from the heat and blanch them under