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1
Put sweetbreads in a saucepan and add cold water to cover.
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2
Add salt to taste, peppercorns, onion, bay leaf, thyme and parsley sprigs.
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3
Bring to the boil and let simmer 10 minutes.
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4
Drain thoroughly.
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5
Run under cold water to chill.
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6
Split the sweetbreads in half lengthwise.
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7
Put the halves on a rack and cover with another rack.
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8
Place a weight on top and let stand until ready to cook, 15 minutes or longer.
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9
Put the egg in a flat dish and add the water, salt, pepper and one tablespoon of oil.
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10
Beat to blend.
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11
Put the flour and bread crumbs in separate flat dishes.
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12
Dip the sweetbread pieces first in flour, then in egg, then in bread crumbs.
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13
The sweetbreads should be thoroughly coated, but shake off excess.
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14
Pat the pieces all over to make the crumbs adhere.
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15
Heat the remaining oil in a skillet large enough to hold the pieces in one layer.
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16
Cook on one side until golden.
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17
Turn and cook until golden on the other side.
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18
Cook, turning occasionally, about 10 minutes.
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19
Heat the butter in a large, heavy skillet and cook, swirling it around, until foamy and starting to turn hazelnut brown.
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20
Add the sweetbreads and heat.
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21
Serve the sweetbreads with the butter poured over.
