Crispy Sweetbreads With White Bean Ragout Recipe

• 1 1/2 lb calf"s sweetbreads
• 1 quart court bouillon
• 1 c. flour Salt to taste Freshly-grnd black pepper to taste
• 2 Tbsp. extra virgin olive oil plus
• 1/4 c. extra virgin olive oil
• 1/2 c. minced shallots
• 1 tsp minced garlic
• 1 c. minced peeled seeded tomatoes
• 1 tsp minced fresh thyme
• 1 c. dry navy white beans cooked till tender and cooled - (abt 2 c. cooked)
• 1/2 c. dry red wine
• 2 c. veal reduction
• 2 Tbsp. cool butter
• 1 Tbsp. finely-minced fresh parsley leaves

Directions