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1
Place the sweetbreads in the court bouillon and poach them for 20 to 25 minutes.
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2
Remove the sweetbreads and press them between two plates with a 2 pound weight on top.
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3
Place the sweetbreads in the refrigerator and chill completely.
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4
After the sweetbreads are chilled cut the sweetbreads into nuggets or small pieces.
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5
Season the flour with salt and pepper.
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6
Dredge the sweetbreads in the seasoned flour, covering each side completely.
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7
Set the sweetbreads aside.
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8
Season the tomatoes with olive oil, salt and pepper.
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9
Place on a baking sheet and roast for 15 minutes remove from the oven and cool.
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10
After the tomatoes have cooled, julienne the tomatoes.
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11
In a saute pan, heat 2 tablespoons of the olive oil.
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12
When the oil is hot, add the tomatoes, garlic, shallots and lentils.
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13
Saute for 2 minutes.
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14
Season with salt and pepper.
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15
Add the red wine and cook for 1 minute.
-
16
Add the veal reduction and bring up to a simmer.
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17
Simmer the sauce for 2 to 3 minutes.
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18
Stir in the parsley and butter.
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19
In a second saute pan, heat the remaining olive oil.
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20
When the oil is hot, saute the sweetbreads until crispy, about 2 to 3 minutes.
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21
Remove the sweetbreads from the oil with a slotted spoon.
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22
Add the crispy sweetbreads to the ragu and cook for 1 minute.
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23
Serve the sweetbreads immediately.
