Sweetbreads With Mushrooms and Cherries

• 1 13 pounds sweetbreads
• Salt
• 1 lemon
• 1/2 cup dried cherries
• 13 cup dry red wine
• 3 tablespoons flour
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 ounces pancetta, in one slice, diced
• 1/2 cup finely chopped onion
• 24 very small cremini mushrooms, stems removed
• 23 cup chicken stock
• 1 tablespoon minced tarragon

1. Rinse sweetbreads under cold running water.
2. Dissolve 1 tablespoon salt in 2 cups cold water in a 2-quart bowl.
3. Add juice of 1/2 lemon.
4. Add sweetbreads; water should cover them.
5. Soak 1 to 2 hours.
6. Place cherries in a dish, add wine and set aside at least 2 hours.
7. Remove sweetbreads from water and use a sharp knife to peel off translucent membrane and remove any bits of fat.
8. If sweetbreads separate into sections, that is fine.
9. Place sweetbreads in a saucepan, cover with cold water, add almost all remaining lemon juice, bring to a slow simmer and poach 15 minutes.
10. Allow to cool in liquid, then refrigerate until ready to use.
11. Remove sweetbreads from liquid.
12. Separate into 1- to 2-inch nuggets.
13. Pat dry.
14. Season flour with salt and pepper and dust sweetbreads.
15. Melt butter in a 12-inch skillet or saute pan with a cover.
16. Very lightly brown sweetbreads.
17. Remove to a dish.
18. Add pancetta and onion to skillet.
19. Saute on medium-low until starting to color.
20. Add mushrooms and saute until softened.
21. Add cherries with wine, and stock.
22. Stir to deglaze pan.
23. Bring to a simmer, add sweetbreads, baste with sauce.
24. Cover and simmer gently 10 minutes.
25. Season sauce with remaining juice of lemon and salt and pepper.
26. Baste sweetbreads again, add tarragon and serve.

sweetbreads, salt, lemon, dried cherries, red wine, flour, freshly ground black pepper, unsalted butter, pancetta, onion, cremini mushrooms, chicken stock, tarragon

Taken from cooking.nytimes.com/recipes/1012393 (may not work)