Marsala Sweetbreads

Recipe second for 4 people based on Veal.

Preparation:

Preparation: Soak the veal sweetbreads in tepid water which you will renew twice when it has cooled. This serves to remove the bloody part from the sweetbreads, so that they remain very white. Cut them into not too thin slices, flour them lightly and put them to color in the butter. Wet them with marsala and then finish cooking them with broth. Serve each slice on a crust of butter-fried bread and pour the cooking sauce over everything.