Milk-Fed Veal Sweetbreads in the Old Style | Saveur

Ingredients

• 4 (9-oz.) pieces veal sweetbreads, halved
• Salt
• Juice of half a lemon
• 1⁄4 cup peanut oil
• 8 tbsp. butter
• Freshly ground black pepper
• 1⁄4 cup dry vermouth
• 1 cup veal stock
• 24 asparagus tips, trimmed and steamed
• 1⁄2 cup peas, steamed
• 1⁄4 lb. haricots verts, trimmed and steamed
• 16 pearl onions, peeled and boiled
• 1⁄4 lb. baby carrots, peeled, trimmed, and steamed
• 2 tbsp. minced flat-leaf parsley