👨🍳 Method
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1
Rinse the sweetbreads under cold running water.
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2
Bring a bowl of salted water to a boil and place the sweetbreads in it.
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3
Simmer for 5 minutes.
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4
Drain and rinse under cold running water until completely cooled.
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5
Remove the membrane and all impurities, taking care to keep them whole.
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6
Peel the onion and stud it with cloves.
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7
Peel the carrots and cut into rough chunks.
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8
Rinse the celery stalks.
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9
Place the calf sweetbreads in a pot and cover with water.
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10
Add the onion, carrots, celery, bay leaf, and thyme.
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11
Bring to a boil and simmer gently for 30 minutes.
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12
Remove the sweetbreads and keep warm.
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13
Strain the cooking liquid through a sieve.
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14
Prepare the velouté sauce using the cooking liquid.
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15
Add the sweetbreads to the sauce and heat through gently.
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16
Finish with a splash of cream.
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17
Garnish with parsley and serve.
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