1 1/2 lbs (750 g) veal sweetbreads

1 cup (250 ml) cold water

1 cup (250 ml) white vinegar

1/4 cup (60 ml) flour

Salt and pepper

1 tablespoon (15 ml) olive oil

1 tablespoon (15 ml) butter

1/2 cup (125 ml) pine nuts

1/4 cup (60 ml) honey

1/2 cup (125 ml) white port wine

1/2 cup (125 ml) store-bought demi-glace

1 cup (250 ml) seedless green grapes, halved lengthwise

1 4 cup (60 ml) fresh chives, chopped

In a bowl, soak the sweetbreads in the cold water and vinegar for an hour in the refrigerator.

Rinse well under cold running water.

In a pot filled with lightly salted cold water, blanch the sweetbreads, bringing the water to a gentle boil. Simmer for 10 minutes. Rinse under cold running water and pat dry. Remove the outer membranes. Cut into thin cutlets. Set aside.

In a large plate, combine the flour, salt and pepper. Dredge the sweetbread cutlets in this mixture and shake lightly to remove any excess flour.

In a skillet, heat the oil and butter over medium-high heat. Brown the sweetbreads for about 2 minutes on each side. Remove and keep warm.

In the same skillet, toast the pine nuts. Add the honey and caramelize. Deglaze with the wine.

Add the demi-glace. Reduce by half.

Put the sweetbreads back in the sauce with the green grapes. Reheat gently for 1 to 2 minutes and adjust the seasoning.

Sprinkle with chives.

Serve with rice and vegetables.

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