2 tablespoons canned chipotle chiles, seeded and julienne cut
2 tablespoons liquid from canned chiles
3 shallots, sliced
3/4 cup chicken stock
1 stick butter, cut in pieces
12 small whole sage leaves
Place first 4 ingredients in small saucepan over medium heat and reduce volume by 3/4. Add butter piece by piece, shaking pan until incorporated. Add sage leaves.
1 3/4 pounds sweetbreads
Salt and pepper to taste
Flour to dredge
2 to 3 tablespoons clarified butter
Soak sweetbreads for 6 hours in refrigerator in enough water to cover, changing water 2 or 3 times. Blanch sweetbreads in boiling salted water for 20 minutes; plunge into ice water. When sweetbreads are cool, peel off membrane and trim any tough parts, portion into 2-ounce pieces, and flatten slightly with your hand. Season, dredge in flour, and pan fry in clarified butter over medium heat until brown and crispy, 3 to 4 minutes per side.