Technical Stages :

• Clean the sweetbreads in cold water for 2 hours, frequently changing the water.
• Blanch for 5 minutes in lightly salted boiling water.
• Drain and refresh in cold water. Remove the nerves and skin. Pat dry with a cloth.
• Peel the onions and carotts. Cut the latter in brunoise. Dice the pork belly. Mince the mushrooms. Wash them.
• Melt the butter in a casserole dish. Gently brown the sweetbreads for 10 minutes. Add the carotts, onions, mushrooms and diced pork. Add salt and pepper.
• Baste the sweetbreads with rum and flambé. Cover and cook over very low heat for 20 minutes. Before serving, bind the sauce with cream. Serve immediately.