Sweetbreads With Poulette Sauce

450 g/1 lb calves' sweetbreads
1 onion, peeled and sliced
1 carrot, peeled and sliced
1 bouquet garni
veal or chicken stock
40 g/11/2 oz polyunsaturated margarine
2 tablespoons unbleached white flour
1 egg yolk
5 tablespoons single cream
squeeze of lemon juice
1 tablespoon finely chopped parsley
salt
freshly ground black pepper

Cover and soak the sweetbreads for several hours, changing the water frequently. Then blanch the sweetbreads in boiling water for 5 to 10 minutes. Refresh in cold water and remove the skin with a small knife.

Place the sweetbreads in a saucepan with the onion, carrot, bouquet garni and stock just to cover. Bring to the boil and simmer for about 45 minutes. Strain off 350 to 500 ml/12 to 18 fl oz stock and reserve. Slice the sweetbreads thickly and keep warm.

Melt the margarine in a clean pan, stir in the flour and cook for a few seconds, then pour on the reserved stock and bring to the boil, stirring constantly. Cook until the sauce has a coating consistency. Beat the egg yolk with the cream, add to the sauce and reheat without boiling. Add the lemon juice, parsley, and salt and pepper to taste. Serve the sweetbreads with the sauce.

SERVES 4