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1
Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times.
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2
Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh.
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3
Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt.
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4
Remove from the water and peel away more of the membrane.
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5
Separate the sweetbreads into its 2 lobes.
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6
Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar.
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7
Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes).
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8
Allow the water to simmer very gently for another 5 minutes.
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9
(The sweetbreads should be firm on the outside, but still give a little when squeezed).
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10
Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking.
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11
Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap.
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12
Cover with another layer of plastic wrap.
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13
Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight.
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14
When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes.
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15
Remove and reserve at room temperature.
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16
In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots.
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17
Slowly whisk in the hazelnut oil.
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18
Season to taste with salt and the additional black pepper.
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19
Reserve.
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20
Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat.
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21
When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes.
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22
Add mushrooms, making sure the pan is not overcrowded.
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23
(It may be necessary to saute the mushrooms in 2 batches).
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24
Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes.
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25
Remove mushrooms from skillet and reserve.
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26
If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms.
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27
With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick.
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28
Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well.
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29
Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat.
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30
Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil.
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31
Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes.
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32
Remove.
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33
Toss reserved haricots verts and mushrooms together.
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34
Toss mixture with about half the hazelnut vinaigrette.
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35
Place one-fourth of the mixture on each of 4 plates.
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36
Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices.
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37
Garnish with chervil.
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38
Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987.
