Last night I completed the sweetbreads by making them according to the recipe from Susan Spicer’s Crescent City Cooking.

After poaching them in half water/half milk and some sweated mirepoix, I pressed them between two sheet pans for about 8 hours before I cleaned them, though you could certainly press overnight if you had the time (I didn’t).

Aside from the sweetbreads the only other unique ingredient needed is creole mustard, which I was able to find pretty easily.

I also added sauteed oyster mushrooms to the dish – I’m sure asaparagus and/or pearl onions would go quite nicely as well.  I was going to sprinkle with a little bit of chive only to realize that it had gone bad in my fridge.  I really don’t think it would have made too much of a difference though.

All in all this is a solid recipe that I strongly recommend.  It’s a great introduction to sweetbreads and not a very difficult recipe to do at home at all.