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CALFŐS SWEETBREADS WITH HERBS

Soak the sweetbreads in cold water with a little vinegar for 2 hours.  Cut away and discard any discolored parts.  Place the sweetbreads in an ovenproof casserole or Dutch oven and add the court bouillon.  Bring to a boil.  Reduce heat and simmer for 10 minutes.  Remove casserole from the heat and leave the sweetbreads to cool in the liquid.  Stir the chopped herbs into the mayonnnaise.  With a melon baller, cut the cucumber into balls.  To serve, remove the outer pieces of membrane from the sweetbreads.  Slice the sweetbreads thinly and  place them on a serving platter.  Place the cucumber balls around the sweetbreads.  Serve the mayonnaise separately or spoon it over the meat.  This dish can be served with a green salad.
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1 pair calfŐs sweetbreads
3 cups court bouillon
1 unwaxed cucumber
2-3 tbsp finely chopped tarragon
2-3 tbsp finely chopped chervil
1 cup mayonnaise
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mn
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The chopped herbs will have a much better texture if they are chopped by hand with a knife.
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Ile-de-France
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Meat
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Cabernet Sauvignon
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