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 calf╒s 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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The chopped herbs will have a much better texture if they are chopped by hand with a knife.
