See the pictorial "Sweetbreads - Part 1" for the steps leading up to this pictorial.

Remove the bands that are holding the two pans together and the top pan.

Place the sweetbreads onto a clean cutting surface. Use a finger to strip away as much of the white membrane from the outside of the sweetbread.

A knife can be used to carefully trim away any stubborn strips.

Press a flat hand gently on top of the sweetbread. Starting in the center, butterfly the sweetbread into two halves.

The sweetbread should be still very raw in the center. Poaching should only have lasted long enough to harden the outer membrane.

Dredge the halves in Semolina or finely ground cornmeal. Shake off any excess.

Heat a heavy-bottomed saute pan over medium-high heat. When the pan is hot, add a small amount of oil.

Add a few pats of butter to the oil. Adding butter after oil will prevent the butter from burning.

Carefully lay the sweetbreads into the hot oil. Laying them into the oil away from you will prevent the hot oil from splashing back onto your hands or body.

Turn the pan heat down to medium. Season the sweetbreads liberally with salt and pepper.

When the edges of the sweetbreads begin to turn golden, turn them to the other side.

Cook the sweetbreads on the other side until golden. They should be firm when poked in the center.

Remove the sweetbreads to a dish.

Turn the pan heat back up to medium-high. Deglaze the pan with a small amount of malt or sherry vinegar.

When the vinegar has reduced by half, add the stock.

Reduce the stock by half. It should be slightly thick. Add cooked mushrooms to the stock.

Once the mushrooms are coated in the reduced stock, swirl a few tabs of butter in. This is a technique called "monte au beurre" or mounted with butter.

When the butter and stock are emulsified together, season the sauce to taste.

Plate the sweetbreads with the sauce, garnish and serve.