500 g sweetbreads
1 onion, skinned and chopped
1 large carrot, chopped
Few fresh parsley stalks
1 bay leaf
Salt and pepper
50 g butter
50 ml plain flour
300 ml fresh milk ~
Squeeze of lemon juice
In a bowl place the sweetbreads and soak in cold water for about 2 hours.
Drain and remove the fat.
In a pan over a medium heat add the shortbread, carrots, onion, herbs, salt an pepper, allow to simmer for 10-15 minutes.
Drain and safe 300ml of the liquid.
In another saucepan add the butter, flour, milk and drained liquid.
Heat on a high heat whisking continuously, lower the heat once it boils and simmer for a few minutes.
Stir in the lemon juice add the sweetbread and simmer for 5 minutes.