Sweetbreads With Mushrooms and Cherries

Preparation

1. Step 1

   Rinse sweetbreads under cold running water. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl. Add juice of ½ lemon. Add sweetbreads; water should cover them. Soak 1 to 2 hours. Place cherries in a dish, add wine and set aside at least 2 hours.

2. Step 2

   Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat. If sweetbreads separate into sections, that is fine. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes. Allow to cool in liquid, then refrigerate until ready to use.

3. Step 3

   Remove sweetbreads from liquid. Separate into 1- to 2-inch nuggets. Pat dry. Season flour with salt and pepper and dust sweetbreads. Melt butter in a 12-inch skillet or sauté pan with a cover. Very lightly brown sweetbreads. Remove to a dish. Add pancetta and onion to skillet. Sauté on medium-low until starting to color. Add mushrooms and sauté until softened. Add cherries with wine, and stock. Stir to deglaze pan. Bring to a simmer, add sweetbreads, baste with sauce.

4. Step 4

   Cover and simmer gently 10 minutes. Season sauce with remaining juice of lemon and salt and pepper. Baste sweetbreads again, add tarragon and serve.