Difficulty:[usr 2]
If the sweetbreads have not been trimmed by the tripe maker, wash them under running water. Put in a saucepan, cover with cold water and place over low heat. When the water boils, count 2 minutes, then remove them with a slotted spoon and put them in a bowl filled with cold water.
Put the shallots in a sauté pan containing just the sweetbreads with 60 g of butter and place over low heat.
If you prepare the sweetbreads yourself, remove them from the water, pat them dry, trim them, remove the fat and the membranes.
Put the sweetbreads in the sauté pan with the shallots. Fry everything over low heat so as not to burn the butter and without allowing it to colour, gently turning the sweetbreads for about 10 minutes. Season with salt and pepper, cover, simmer gently for 20 minutes.
At the end of this time, dissolve the cornstarch in the cream; uncover the pan, remove the sweetbreads with a slotted spoon and place them on a plate.
Meanwhile, cut the apples into quarters, then cut each quarter in half, peel them, remove the core and seeds. Melt the rest of the butter in a skillet over medium heat and brown the apple slices on each side. Remove them with a slotted spoon and divide them into four plates kept warm in a lukewarm oven, for example.
Remove the sweetbreads from the sauté pan. Cut each one into 1.5 cm thick slices and arrange these slices on the plates.
Reduce the sauce by 1/4 of its volume by boiling it for 1 minute, then pour it over the slices of sweetbreads by passing it through a fine sieve and serve immediately.
Source:C.I.D.I.L
