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1
Soak sweetbreads in bowl of cold water for 1 hour.
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2
Drain and place in fresh cold water in saucepan and bring slowly to boil.
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3
Drain and place in fresh bowl of water, then drain and remove skin.
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4
Slice in 1/2 and set aside.
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5
Meanwhile, heat oven to 400 degrees F. Paint bread with clarified butter and toast for 15 minutes.
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6
Remove from oven and lightly paint edges with egg white.
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7
Coat edges with most of parsley and keep warm.
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8
Melt butter in saucepan and add flour.
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9
Stir to form a roux and cook 1 minute over low heat.
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10
Add veal stock, increase heat and whisk until it boils.
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11
Season with salt and pepper and add bay leaves.
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12
Reduce to simmer and cook 5 minutes.
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13
Heat clarified butter in frying pan over medium heat.
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14
Add champignons and onions and fry gently for 2 minutes.
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15
Season with salt, pepper and lemon juice.
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16
Remove from heat and add to sauce.
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17
Add sweetbreads and simmer 5 minutes.
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18
Combine 2 tablespoons cream with egg yolks.
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19
Add a little hot sauce to egg/cream mixture and return all to sauce, stirring carefully.
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20
Remove bay leaves and add remaining cream to sauce.
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21
To serve, fill croustades with sweetbread mixture and sprinkle with parsley and paprika.
