Sweetbreads prepared a la Grenobloise. Sweetbreads are the veal' s thyroid and they are delicious. When they are lightly breaded and sauteed until a light golden brown, they are than pulled off the flame and set aside on a plate. You then take the pan and deglaze it with white wine and then whip some butter into the developing sauce you then add capers and chopped parsley. This delicious sauce then gets spooned onto the sweetbreads and Bon appetit.