International Sweetbreads
1 pair (about 1 1/2 lbs.) veal sweetbreads
salt and ground pepper
1 peeled carrot, sliced
1 small onion, sliced
small handful of celery leaves
1 clove garlic, thinly sliced
6 sprigs fresh parsley
1/2 t. dried thyme
1 bay leaf
2 1/2 chicken stock
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1/2 lb. thinly sliced shiitake mushroom caps
1 t. Thai green chili paste
1/4 cup heavy cream
1/4 c. grated parmesan
Prepare the sweetbreads: Submerge in a bowl of cold water and let soak in the fridge for several hours. Drain. Place them in a sauce pan in enough fresh water to cover. Bring to a low boil for 6 minutes. Drain, rinse under cold water, pat dry. Place in a shallow pan and weigh down with a smaller pan filled with water or heavy cans or a clean brick if you have one. Refrigerate at least two hours, the longer the better, up to overnight.
Remove sweetbreads from pan, discard accumulated liquid. Bring the chicken stock to a boil with the carrot, onion, celery leaves, garlic and herbs and simmer for 5 minutes. Add the sweetbreads, bring back to a simmer and cook for 8 minutes. Lift the sweetbreads from the pan, let cool a bit, then pick over and cut off any unsightly membranes and the bits and pieces around the edges that aren't so pretty. Cut into 1 inch cubes. Strain the flavored stock and reserve 1 cup.
Saute the shiitakes in the butter 'til lightly browned. Add the curry paste, saute for a minute, then add the reserved stock and reduce so just a 1/4 cup of liquid remains. Add the cream and the sweetbread cubes. Simmer and reduce again until the sauce is thick and clingy. Remove from heat, salt and pepper it and stir in the Parmesan.
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