VEAL SWEETBREADS

1 lb veal sweetbreads, not beef or baby beef

Blanch sweetbreads: place in pot with cold water, bring to boil, skimming scum.

Steam equal parts chopped carrot, celery, onion, with bay leaf, rosemary, thyme, over 1-1/2 cups white wine till vegetables relax.

Cook sweetbreads over bed of steamed aromatic vegetables in covered pan for 10 minutes. Remove and peel membrane from sweetbreads when they are cool enough. Slice 1/4 inch thick and sauté in peanut oil (or clarified butter, olive oil) at high heat. Salt on each side. Do not crowd in pan or meat will stew not brown.