Difficulty:[usr 3 ]
Soak the sweetbreads in fresh water for at least 3 hours. Put them in a Dutch oven with a bouquet garni and salt. Cover generously with cold water. Bring to a boil, simmer for 10 minutes. Drain the sweetbreads, rinse them in cold water. Clean them, get rid of their waste and cut each lobe into four or five slices. In a sauté pan, heat 1 tablespoon of olive oil. Brown the sweetbreads on each side. Reserve them. In the sauté pan, add the butter, onions, parsley, garlic, let melt. Moisten with the white wine, the broth, add the peeled tomatoes, shelled and cut into pieces, cook for 10 minutes. Sprinkle with cognac and flambé. Let cook for another 15 minutes. Return the sweetbreads to the sauce, just to soak them, and serve. If the sauce is too liquid, you can bind it at the end of cooking with a small spoonful of cornflour dissolved in cold water.
Chef Hubert's advice:Hubert recommends you with this dish, which is quite spicy, either a Graves Blanc, or a very young Vosne-Romanée estate (1973)
