Veal Sweetbreads

An exceptional offal (the thymus gland of a young animal), veal sweetbreads are a jewel of milky texture. Its preparation requires a surgical protocol: long purging in ice water to remove blood, then "blanching" (a short thermal shock in boiling water) to firm up its structure so it can be peeled and pressed under a weight. Floured and pan-fried crispy in brown butter, it offers one of the most sought-after textural contrasts in the world: a golden crust hiding a creamy core that melts on the tongue.