Its been so long since I have cooked sweetbreads, this is the recipe that John gave me at Compass years ago. We rinsed them for several hours in cool water(until clear), then placed in a rondo with chicken stock, mire poix and dry spices. Bring to a simmer for 10 to 20 minutes until they are about 70 percent done, drained and then pressed for several hours until set and solid. We then cleaned the membranes off of them and fried them for the Lobster and Sweetbread course chef is running right now.
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