Soak the sweetbreads

• Place the sweetbreads in a bowl of cold water and let them disgorge until the water runs clear, changing it as needed.

Blanch the sweetbreads

• Bring a saucepan of water to a simmer and blanch the sweetbreads until they are slightly firm to the touch and quivering.
• Transfer them to ice water to stop the cooking, then drain and pat dry.
• Reserve in the refrigerator.

Make the breading powder

• Blend a portion of the sweetbreads into a very fine powder.
• Mix the powder with the wheat flour to make the breading.

Clean and flour the sweetbreads

• Trim the surrounding skin from the sweetbreads so they are perfectly clean.
• Coat them in the breading flour and season with salt and pepper.

Sear in foaming butter

• Heat a large amount of butter in a pan with the rosemary sprig and garlic.
• Mark the sweetbreads in the foaming butter, then baste them constantly.

Rest the sweetbreads

• Take the pan off the heat and let the sweetbreads rest.

Repeat the breading and basting

• Flour the sweetbreads again, then return them to foaming butter and baste once more.
• Serve hot, ideally with a veal jus.