Sweetbreads and Peas

Sweetbreads can be parboiled, cleaned, and cubed up to 1 day ahead. Store in an airtight container in the refrigerator. The béchamel sauce is best made fresh, but can be prepared 2 hours ahead and kept warm over very low heat with a sheet of plastic wrap pressed directly on the surface to prevent skin formation.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat, adding a splash of milk if the sauce has thickened. Do not microwave, as sweetbreads can become rubbery with uneven reheating.