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Preparation. 1  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 2  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.3  Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool. Accompaniment: chimichurri sauce. 2  Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. 3  Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes.
Sugar and cinnamon mixture. Butter. Cut bread as for toast, without removing crust. Beat egg slightly, add milk. Dip bread slices with a fork into milk mixture, moistening well on both sides, not too wet. Cover bottom of a hot skillet one inch or more with hot or rendered butter. Brown moistened bread quickly as soon as dipped, first on one side then on the other in hot butter.