Calves' Sweetbreads With Spinach And Courgettes

500 g/11/2 lb calves' sweetbreads
450 g/1 lb courgettes, cut into matchsticks
salt
freshly ground black pepper
1 tablespoon olive oil
2 shallots, peeled and finely chopped
75 g/3 oz lean smoked bacon, derinded and
diced
300 ml/1/2 pint veal or beef stock
I/2 tablespoon red wine vinegar
450 g/l lb spinach, washed, and large stalks
discarded
flat-leaf parsley sprigs, to garnish (optional)

Cover and soak the sweetbreads for several hours, changing the water frequently. Place the courgette matchsticks in a colander, sprinkle with salt and leave for 30 minutes. Heat the oil in a pan, and fry the shallots and bacon until golden brown. Blanch the sweetbreads in boiling water for 5 to 10 minutes. Refresh in cold water and remove the skin with a small knife. Rinse the courgette matchsticks under cold water to remove all'of the salt.

Bring the veal stock and vinegar to the boil in a saucepan. Arrange the spinach, courgette, shallot, bacon and sweetbreads in a steamer on top. Season well. Cover with a tight-fitting lid and steam over the stock for 20 to 25 minutes. Remove and slice the sweetbreads, then arrange the food on 4 individual plates and keep warns. Boil the stock to reduce until syrupy. Pour over the sweetbreads, and garnish with parsley sprigs if liked.

SERVES 4