Sautéed Sweetbreads and Beets
Rinse the sweetbreads. Bring a pot of salted water to a boil. Peel the onion and stud with the cloves and the bay leaf. Place the onion and the sweetbreads into the boiling water, return to the boil, remove from the heat and let stand 15 minutes. Plunge the sweetbreads into a bowl of ice water and drain.
Peel the beets and with a slicer or a mandolin, thinly slice. Heat the butter or oil in a skillet. Cut the sweetbreads into slices, season with salt and pepper and coat with flour. Thread the beet and sweetbreads alternately on wooden skewers. Saute the skewers in the skillet until golden brown. Divide among plates. Spoon a dollop of horseradish cream onto each plate and garnish with fresh cress.