Veal Sweetbreads in Vermouth Sauce

Instructions

1. Rinse the veal sweetbreads under cold water and soak them in cold water for 30 minutes to remove impurities.
2. Drain the sweetbreads and blanch them in boiling water for 5 minutes to firm up the texture.
3. Remove the sweetbreads from the water and immediately place them in ice water to cool down.
4. Once cooled, gently peel off any membranes and excess fat from the sweetbreads.
5. Cut the sweetbreads into bite-sized pieces.
6. Heat half the unsalted butter in a skillet over medium heat.
7. Add the sweetbreads to the skillet and cook until golden brown on all sides, about 5-7 minutes.
8. Remove the sweetbreads from the skillet and set aside on a warm plate.
9. In the same skillet, add the remaining butter and minced shallot.
10. Cook the shallot until translucent and soft, about 2 minutes.
11. For in the dry vermouth and simmer until the liquid is reduced by half.
12. Add the heavy cream and stir to combine, cooking until the sauce thickens slightly.
13. Return the sweetbreads to the skillet and coat them with the vermouth cream sauce.
14. Season with salt and ground black pepper to taste.
15. Sprinkle chopped fresh parsley over the dish before serving.