Recipe for Sweetbreads

- Take the veal sweetbreads and place them in a basin of cold water, leaving them to soak for several hours, so as to remove any impurities. - Drain the sweetbreads and place them in a pot of water, salted to taste. Bring to a simmer, and allow the sweetbreads to cook for ten minutes. - Drain the sweetbreads again and pat them dry with a cloth. - In a skillet most ample, sauté the onion and garlic in butter until they are translucent, most fair. - Add the sweetbreads to the skillet and brown them on all sides, taking care not to burn them. - Sprinkle the flour over the sweetbreads and stir well to coat them. - Add the white wine and chicken broth to the skillet and bring the mixture to a simmer. - Season the sweetbreads with salt and pepper to taste. - Place a lid upon the skillet and allow the sweetbreads to simmer for twenty minutes, or until they are tender to the touch. - Remove the skillet from the heat and allow the sweetbreads to cool slightly. - Slice the sweetbreads and arrange them upon a platter, most fair. Garnish with fresh parsley, chopped most fine.