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1
Several hours or the night before, prepare the sweetbreads.
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2
Soak sweetbreads in cold water for 2 hours, changing the water every 30 minutes.
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3
In a large pot combine the remaining ingredients with 3 quarts of water.
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4
Bring to a boil, then reduce heat to medium-low and simmer for 30 minutes.
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5
Add the sweetbreads, bring back to a boil and simmer until medium-rare, for about 10 minutes.
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6
They should still be squishy to the touch and glassy inside.
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7
Transfer sweetbreads to an ice bath.
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8
When cool, drain and press them between two plates covered with plastic wrap.
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9
Weight down the plates with a gallon of milk and refrigerate for at least 2 hours or overnight.
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10
Peel the outer membrane off the sweetbreads.
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11
Pull them apart at natural seams to make 8 portions.
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12
Cover and refrigerate until ready to cook.
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13
Make the molasses sauce by melting 4 tablespoons butter in a small saute pan.
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14
Whisk in the molasses and bring to a boil.
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15
Whisk in the champagne vinegar and bring back to a boil.
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16
Lower heat to a simmer and reduce by half, or until mixture becomes a light syrup.
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17
Whisk in the cold cubes butter, a few cubes at a time.
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18
(Avoid boiling; it will break the sauce.)
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19
Season to taste with salt and pepper.
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20
The sauce should nicely coat a spoon.
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21
If too thick, thin with a little water.
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22
Set aside in a warm spot until ready to use.
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23
Preheat the oven to 450 degrees.
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24
Set a large oven-proof skillet over high heat.
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25
Pour in 1/8-inch of oil.
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26
Meanwhile, season sweetbreads lightly with salt and pepper.
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27
In a small bowl, dredge sweetbreads in rice flour, shaking off excess.
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28
When the oil just starts to smoke, add the sweetbreads, and cook until deep golden brown for about 2 to 3 minutes, flip and place skillet in oven for 2 minutes more, or until just cooked through.
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29
Divide beets among 8 plates and top each with sweetbreads, about 1 1/2 tablespoons sauce and a few threads celery.
