Soak the sweetbreads in cold water for 3 hours. Bring them to a boil in fresh cold water and simmer for 3 to 4 minutes. Remove them and cool in cold water. Take off the membranes. Render the fat back strips in a casserole and when they begin to brown, remove them. Add the sweetbreads and brown slowly. Remove and throw out the fat. Place a tablespoon butter in the casserole with the fat back strips, the sweetbreads, the shallots, the onions, bouquet garni, salt, pepper and nutmeg. Heat over a low heat for 10 minutes without a cover. Add the Madeira, cover and simmer for 25 minutes. In the meantime, cook the carrots and peas separately in salted water. Drain them. Add them to the sweetbreads with the sugar and simmer for another 15 minutes. Taste for seasoning and add the rest of the butter. Remove the shallots and the bouquet garni. Slice the sweetbreads and serve them with the peas and carrots.
