Pan-fried Veal Sweetbreads with Sauce Gribiche from Le Caprice by AA Gill and Mark Hix

Ingredients

• 1 bay leaf
• 5 g thyme
• 1 carrot, peeled and roughly chopped
• 1 small onion, peeled and roughly chopped
• 100 ml Vinaigrette
• 10 large gherkins, finely chopped
• 5 g parsley, washed and finely chopped
• 1 egg, hard-boiled and Shelled
• 2 shallots, peeled and finely chopped
• 60 g butter
• 160-180 g baby spinach leaves
• flour for dusting
• 30 ml vegetable oil
• salt
• freshly ground black pepper
• 1 kg veal sweetbreads
• 10 black peppercorns