Soak the sweetbreads for 2 hours. Bring to the boil 2 liters of water with tarragon vinegar and a little salt. Add the sweetbreads, let them boil and then simmer for 15 minutes on a low heat. Remove from the stock and cool. Clean and rinse watercress, halve cherry tomatoes. Stir through balsamic vinegar, herb vinegar, olive oil, sunflower oil or other vegetable oil and Cointreau, season strongly with salt and freshly ground pepper. Remove the skin from the sweetbreads and cut into thin slices. Melt clarified butter in a frying pan. Sauté the sweetbreads on both sides and remove from the pan. Cover and keep warm. Deglaze the gravy with clear soup and red wine, boil to half. Bring about 1l of salted water to boil, beat the eggs and carefully slide them into the water. Poach (cook) the eggs for 4-5 min.
Remove the red wine sauce from the stove, fold in the butter. Arrange the lettuce, sweetbreads and eggs on plates. Pour salad dressing over lettuce and red wine sauce over sweetbreads.
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Our tip: Use your favorite red wine for cooking!