Place the sweetbreads in a large pan of cold water and soak for 1 hour. Change the water and replace the sweetbreads. Bring to a boil and simmer for 3 minutes. Cool and drain. Cut the sweetbreads into thin slices, put aside. Place the shallots and Champagne in a pan and cook until completely reduced. Add the crÅme fraöche and basil and reduce again until the sauce coats the back of a wooden spoon. Add salt and pepper. Coat the sweetbreads with flour, salt and pepper. Fry them in a large frying pan until golden on both sides, and soft in the center. Serve on hot plates and spoon over the sauce. Serve immediately.
