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1
Rinse sweetbreads under cold running water.
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2
Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl.
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3
Add juice of 1/2 lemon.
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4
Add sweetbreads; water should cover them.
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5
Soak 1 to 2 hours.
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6
Place cherries in a dish, add wine and set aside at least 2 hours.
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7
Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat.
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8
If sweetbreads separate into sections, that is fine.
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9
Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes.
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10
Allow to cool in liquid, then refrigerate until ready to use.
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11
Remove sweetbreads from liquid.
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12
Separate into 1- to 2-inch nuggets.
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13
Pat dry.
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14
Season flour with salt and pepper and dust sweetbreads.
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15
Melt butter in a 12-inch skillet or saute pan with a cover.
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16
Very lightly brown sweetbreads.
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17
Remove to a dish.
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18
Add pancetta and onion to skillet.
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19
Saute on medium-low until starting to color.
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20
Add mushrooms and saute until softened.
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21
Add cherries with wine, and stock.
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22
Stir to deglaze pan.
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23
Bring to a simmer, add sweetbreads, baste with sauce.
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24
Cover and simmer gently 10 minutes.
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25
Season sauce with remaining juice of lemon and salt and pepper.
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26
Baste sweetbreads again, add tarragon and serve.
