In drawn butter, I sautee a nicely marbled round of veal tenderloin just to the point where it becomes transluscent. I set that aside and begin a rue of the butter, pearl onions, capers and stone ground rye gluten. Into the rue, I add fresh, chopped sweetbreads. Simmer for no more than 4 minutes.
Try to get the freshest, crusty French bread available. Split it open with a sharp bread knife, and dust the interior with finely ground Oregano. Place the sauteed veal into the bread and gently spoon the sweetbreads onto the meat, being carefull to cover it entirely. Then toss that whole freaking thing into the garbage and make a bologna sandwich with 3 slices of bologna on soft white bread - plain with no condiments. A cold beer goes good with it.
