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1
Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times.
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2
Drain and place the sweetbreads in a saucepan.
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3
Cover with cold water and add the lemon juice.
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4
Bring to a boil, reduce the heat to low and simmer for 5 minutes.
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5
Drain the sweetbreads and immediately plunge them into a bowl of cold water.
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6
After 3 or 4 minutes, remove and drain the sweetbreads on paper towels.
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7
Separate into lobes, with the natural partitions, and remove the tubes and connective tissues.
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8
The pieces will be approximately 2 by 2 inches.
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9
In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat.
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10
Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high.
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11
Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side.
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12
Continue cooking until golden, about 5 minutes more.
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13
Transfer them with a slotted spoon to a plate and set aside.
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14
Add the onion and shallot to the pan and saute for about 5 minutes, until golden.
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15
Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half.
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16
Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup.
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17
Whisk in the honey and the butter and return the sweetbreads to the pan.
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18
Turn them in the sauce until heated through and nicely glazed, and serve immediately.
