Sweetbreads, the Supreme Offal We've seen everything good today ...... we even ate pancreas! - Ferris Beuller
Regardless of how they will be cooked and presented, all sweetbreads must follow the same initial preparation. First, sweetbreads should be soaked in cold water for a minimum of several hours (many chefs soak them up to 24 hours). This removes any traces of blood. This soaking , or degorging, produces a whiter and milder tasting sweetbread (both of which are desirable characteristics).
After soaking, the sweetbreads should be blanched. Begin by placing them in a pot and covering them with cold water. (Some chefs add a touch of salt, and lemon juice or vinegar to the blanching liquid.) Bring them to a boil. If they are stomach sweetbreads, allow them to simmer for a few minutes.
Place a heavy weight on top of the last tray. A heavy pot filled with water is ideal. Place the weighted sweetbreads in the refrigerator and allow them to be pressed for at least two hours. (They can be pressed up to 24 hours.) After pressing, the sweetbreads will be firm enough to slice into medallions by cutting on a slight bias. These medallions can then be easily sautéed, fried or grilled.
However sweetbreads are prepared, their delicate flavor and rich texture make them the elegant highlight of any meal.